Black garlic puree
Ref : NISAAP
€18.50
Tax Included
Mild yet powerful, black garlic loses its strong garlic smell but retains its subtle fragrance, developing very balsamic aromas. White garlic is aged and fermented for three to four weeks under the right temperature and humidity conditions to transform into black garlic.
Color change is due to Maillard reaction (chemical reaction between an amino acid and a sugar), similar to that of chocolate. After aging and fermentation, sugar content of garlic increases, giving it a dried-fruit texture and a sweet-and-sour flavor. Under controlled temperature and humidity conditions, it candies on itself, taking on a supple, very tender texture akin to dried apricot pulp and prune, the flavors of which can also be found here.
It undergoes no thermal process, and is candied in its shell. Its nutritional qualities are preserved. In Japan, black garlic is renowned for its health benefits. In addition to being completely natural, it is very rich in S-Allyl-Cistein, a neuroprotective and cardioprotective antioxidant. It is therefore recognized as having therapeutic virtues against excess blood lipids (cholesterol, triglycerides).
Black garlic also improves blood circulation and reduces high blood pressure. In Japan, its consumption is recommended for hypertensives and diabetics, to prevent senility, fortify the body and combat excess fatigue.
Our perfect matches: this purée, with a drizzle of virgin olive oil, salt and pepper, will bring color and fruitiness to your white fish dishes (sole, turbot, brill, sea bass, etc.) and meats (lamb, pork, poultry). Accompanied by olive oil, tomato and onion, it will enrich your sauces for meat and fried dishes. It will also delicately flavor your pizzas, white rice, sautéed rice and pasta, mayonnaises, vinaigrettes, sauces, fried foods, dip sauces, ganaches for chocolate sweets and creamy desserts...
NISAAP
Data sheet
- Origin
- Mie, Japan
- Weight
- 150 g net
- Packaging
- bag
- Ingredients
- 100% garlic
- Storage
- Store at room temperature
Reviews about this product
-
Nicolas M.
Published Jul 22, 2025 at 01:50 pm (Order date: Jul 06, 2025)Well packaged and of quality (Translated review)
Related Products
Mild yet powerful, black garlic loses its strong garlic smell but retains its subtle fragrance, developing very balsamic aromas. White garlic is aged and fermented for three to four weeks under the right temperature and humidity conditions to transform into black garlic.
Color change is due to Maillard reaction (chemical reaction between an amino acid and a sugar), similar to that of chocolate. After aging and fermentation, sugar content of garlic increases, giving it a dried-fruit texture and a sweet-and-sour flavor. Under controlled temperature and humidity conditions, it candies on itself, taking on a supple, very tender texture akin to dried apricot pulp and prune, the flavors of which can also be found here.
It undergoes no thermal process, and is candied in its shell. Its nutritional qualities are preserved. In Japan, black garlic is renowned for its health benefits. In addition to being completely natural, it is very rich in S-Allyl-Cistein, a neuroprotective and cardioprotective antioxidant. It is therefore recognized as having therapeutic virtues against excess blood lipids (cholesterol, triglycerides).
Black garlic also improves blood circulation and reduces high blood pressure. In Japan, its consumption is recommended for hypertensives and diabetics, to prevent senility, fortify the body and combat excess fatigue.
Black garlic puree
€18.50
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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