Black Garlic
Black garlic is obtained by a temperature and humidity controlled heating process for a variable period of time. The final product is characterized by its black color, sweet and sour taste with balsamic touch reminiscent of raisins. There are recent publications that describe the beneficial effects of black garlic in the prevention or improvement of cardiovascular diseases, diabetes, obesity, or carcinogenic processes among others.
Black Garlic
Black garlic is obtained by a temperature and humidity controlled heating process for a variable period of time. The final product is characterized by its black color, sweet and sour taste with balsamic touch reminiscent of raisins. There are recent publications that describe the beneficial effects of black garlic in the prevention or improvement of cardiovascular diseases, diabetes, obesity, or carcinogenic processes among others.
Specific characteristics
| Size | Medium. |
| Garlic head | The outside of garlic is roasted. |
| Cloves | They are black and have a creamy texture. |
| Number of cloves/garlic head | 8 -10 cloves. |
| Aroma | Soft and pleasant. |
| Taste | Sweet, salty and spicy at the same time. |
Presentation
| Containers | Sacks, boxes and trays. |
| Subcontainers | Bulk and boxes. |
You can request more information since any combination of presentation is possible.