Black Garlic from Korea, a new culinary diamond
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Since antiquity, garlic has been known for its antiseptic properties and its benefits for blood circulation, the heart and the digestive system. The problem is that fresh garlic is often difficult to digest and gives a strong breath. Its odourless alternative is therefore black garlic! Not only does it taste sweeter, but so does its smell. In addition, its antioxidant concentration is much higher and its action two thousand times more effective than vitamin E. Two good reasons to adopt it in case of tension or heart disorders, poor regulation of sugars and fats in the body as well as in prevention of senility.
Black garlic can be cooked in the same way as white: mixed with salad sauce, stuck in a piece of meat, slipped into a dish, etc. Raw or cooked, make your desires speak. Without overheating it, however, so as not to alter its active ingredients. It is also ideal for all your sweet and savoury dishes where it will bring a delicious caramel touch. Also play on its jet colour to surprise your guests.