Rich in phosphorus, proteins and calcium, black garlic is a \u2018superfood\u2019 that reduces fatigue and prevents cellular aging. A real \u2018all round cure\u2019, like white garlic, for the treatment of infections and toothache, black garlic is an effective natural antibiotic. A less pungent smell, a sweeter flavour than white garlic, and an aftertaste that smells of licorice, black garlic makes an ideal ingredient in the kitchen for saut\u00e9s, risotto, bruschetta and pasta sauces. So go on, indulge yourself with black garlic.<\/p>\n","protected":false},"excerpt":{"rendered":"
Let’s clarify two things immediately: black garlic is not present in nature and its taste is less intense than that of white garlic. Having said that, we can say that this delicacy is obtained through a slow fermentation process. Fresh garlic bulbs are left for thirty days in a humid environment and then oxidized for another forty-five days. In this way, soft, black cloves are obtained that have double the antioxidants of fresh garlic. Not bad, right?<\/p>\n","protected":false},"featured_media":9607,"template":"","meta":{"inline_featured_image":false},"product_cat":[48],"product_tag":[],"class_list":["post-971","product","type-product","status-publish","has-post-thumbnail","hentry","product_cat-white-condiments"],"yoast_head":"\n