BLACK GARLIC - FERMENTED WHITE GARLIC INTO DOP BLACK GARLIC MADE IN ITALY

Black garlic is simply fresh garlic (Allium sativum L.) that has been fermented through controlled variations in temperature, humidity, and atmospheric pressure for a specific period of time. This process transforms the cloves from white to a dark color, gives them a sweet flavor, and alters their chewy texture to a gelatinous one. The transformation process from white garlic to black garlic is entirely physical and natural. No additives or chemicals of any kind are used. The use of garlic in food and nutritional or health studies does not reveal any negative biological effects. In recent years, chefs have paid a lot of attention to black garlic, using it to enhance dishes such as chicken, fish, etc. Compared to fresh garlic, black garlic does not release a strong and aggressive flavor due to its reduced allicin content, which has been converted during the production process into antioxidant compounds.