Black garlic powder
Black garlic powder
It was probably discovered about 5000 years ago in Asia. Black garlic is actually fermented white garlic. Today it is produced in special chambers at high temperature and humidity. The fact that garlic turns brown in such conditions is a natural phenomenon and is the result of the reorganization of amino acids and sugars.
As it ferments, black garlic loses its natural color, flavor and aroma, yet gains additional health-promoting properties.
Latest Recipes
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Summer Garden with Black Tomato, Melon, Black Raspberry and Harissa Provencal Salt
Summer Garden with Black Tomato
with Melon, Black Raspberry and Harissa Provençal Salt
Salad by Chef David Francesco Komadina
MARITOZZO ALLA ROMANA
Mekano talijansko brioche tijesto s citrusnom aromom, punjeno laganom crema diplomaticom.
Recept je osmišljen kao klasična rimska baza s preciznim koracima pripreme, kako bi tijesto ostalo mekano, prozračno i bogato kremasto.