Nonna Pina Ajo Negro – Ajo Negro fermentado

About Black Garlic

Black garlic is obtained through a natural fermentation process which consists in subjecting fresh garlic to slow cooking at low temperature and specific humidity without preservatives or 100% natural additives, the process will last more or less 90 days.

Fermentation gives the garlic a softer, sweeter flavour, with a touch of licorice or plum pleasing to the palate. Black garlic loses the intense and unpleasant aroma of common garlic and therefore does not affect the breath. This product is an excellent ally in the kitchen for the preparation of various dishes.

Fermentation gives the garlic a softer, sweeter flavour, with a touch of licorice or plum pleasing to the palate. Black garlic loses the intense and unpleasant aroma of common garlic and therefore does not affect the breath. This product is an excellent ally in the kitchen for the preparation of various dishes.

In addition, it multiplies its medicinal properties compared to common garlic; there are several studies on the beneficial effects of black garlic included in the healthy and natural culinary culture.

We point out that black garlic provides a high content of antioxidants and all essential amino acids. Many people with various health problems (high cholesterol, hypertension, low immunity, diabetes, etc.), have been prescribed to incorporate garlic black in their daily diet, It is an antioxidant that helps fight fatigue and ageing.
es un antioxidante que ayuda a combatir la fatiga y el
envejecimiento de forma eficaz.