Black garlic, whole, fermented, Old Spice Office, Ingo Holland
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
An exciting ingredient for those who like to experiment. With fine nuances of plum and caramel, it tastes sweet and pleasantly mild. With its elegant acidity, black garlic goes perfectly with meat, poultry, fish, sauces or vegetables. The initially crunchy garlic cloves become smaller, softer and a jelly-like consistency through the 12-week fermentation. Black garlic no longer tastes strong or hot at all. Store in a cool place after opening.
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