Black garlic purée
Unit - 90 g0.92âŹ/Units
Garlic turns black after fermentation and develops licorice notes, a sweet and pleasant aroma. Black garlic is very digestible unlike fresh garlic.
French SME manufacturing (in Provence) and 100% Natural Recipe (without additives, preservatives, colorants, natural and artificial flavors, texture agents, flavor enhancers, hydrogenated fats, and palm oil).
Bio
Black garlic* (56%), water, sunflower oil*, alcohol vinegar*, cane sugar*, salt.
*Product from organic farming
Naturally contains sulfites
PréparationBlack garlic is very digestible, unlike its cousin, fresh garlic. Its slightly unique taste pairs very well with meat, pasta, or even mashed potatoes.
ConservationBefore opening: Store in a cool, dry place, at a temperature below 25°C and away from light.
After opening: Keeps for 6 months after opening in the refrigerator.
EmballageGlass
Dimensions52 x 75 mm
AllergĂšnesPresent in the recipe: sulfites (naturally present in black garlic)
Conseils d'utilisationFor a quick and easy recipe, brush your leg of lamb or tenderloin with black garlic puree. Salt, pepper, and pour a good amount of oil. Bake everything and let it cook.
Can also be spread on toasts or croutons for an appetizer.
Enhance your soups and veloutés.
Pairs very well with tomatoes, meats, fish, and shellfish.
For 100g
Energy259,0 kcal / 1085,0 kJ
Proteins5,4 g
Carbohydrates28,0 g
Contained sugars20,0 g
Fats13,0 g
Contained saturated fats1,4 g
Salt2,0 g