Ail Du Moulin black garlic is produced from certified organic white garlic grown in the boreal zone.
The six-week transformation process results in an ebony-colored garlic with a slightly sweet, balsamic taste. The paste is obtained simply by pureeing the cloves. No additives are added.
How to enjoy it
- Black garlic should be considered as a cooking season.
- Add black garlic to sauces, pasta, salads, butter or ailloli. Tasty with fish, seafood and grilled meat dishes.
- Simply spread on a crouton to enjoy the benefits of garlic without the smell or stomach upset.
Storage
- Refrigerate after opening. Black garlic will keep for up to a year.