Ail Du Moulin black garlic is produced from certified organic white garlic grown in the boreal zone.
The six-week transformation process produces 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 seasoning in cooking.
- Add black garlic to sauces, pastas, salads, butter or ailloli. Delicious 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. Consult our points of sale