

This Italian, black garlic is made the natural way, by letting garlic ripen and ferment at a controlled temperature and humidity.
Everything begins with Italian white garlic. Two months after the beginning of the fermentation process, black garlic develops a flavour that is less strong and pungent than that of white garlic; black garlic also becomes softer and develops that umami flavour which is reminiscent of balsamic vinegar and soy sauce with a note of liquorice.
UMAMI makes 100% Italian, black garlic in a 100% natural way.
Data sheet
Energy 799 kJ/ 189kcal
Fat 0g
of which saturates 0g
Carbohydrate 32g
of which sugars 32g
Fibre 11g
Protein 9.8g
Salt 0.04g
Italian black garlic obtained through fermentation and thermal maturation at a controlled temperature of Italian white garlic
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