Home Food Products Spices and Sauces Cooking Sauces & Pastes Hymor Aioli Black Garlic - 5 x 135 g Aiolicreme - 90 Days Fermented from Purple Garlic Aioli Paste Allioli Las Pedroñeras Black Garlic Black Garlic Ajo

Hymor Aioli Black Garlic - 5 x 135 g Aiolicreme - 90 Days Fermented from Purple Garlic Aioli Paste Allioli Las Pedroñeras Black Garlic Black Garlic Ajo

Hymor Aioli Black Garlic - 5 x 135 g Aiolicreme - 90 Days Fermented from Purple Garlic Aioli Paste Allioli Las Pedroñeras Black Garlic Black Garlic Ajo

Availability: Available to order

ID: 6108423

Product Code: ANEB08DP3NVQ1T

35.56€

(Ex Tax: 29.39€)

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Description

Hymor s Spanish black garlic as aioli, from Las Pedroñeras in premium quality, deep black colour, subtle garlic taste in the finish, black alliolicreme De Ajo Ideal as a side dish for cooking sauces, meat and fish dishes, vegan and vegetarian recipes, dips or pure as a spread, as tapas, great salad compound, on the snack for in between Naturally vegan, vegetarian, gluten-free, high allicin content, antioxidants, anti-aging, double nutrient content compared to white garlic, made from the best purple garlic Our black garlic can help you maintain a healthy level in the long term, hypotensive, superfood, black garlic Aioli Ajo , from Ajo Morado designation of origin From the city of Las Pedroñeras, in the autonomous community of Castile-La Mancha, comes the world-famous garlic Ajo Morado, sustainable and fair cultivation, 100% resource-saving, family business › See more product details; Product description Product description Hymor black garlic allioli aioli Process: Our black garlic is made from the best purple garlic through 90 days fermentation. The secret of the tuber is its long maturation process, which can take up to three months. The garlic first comes in chambers where there are unusual conditions for storing food: a high temperature with high humidity. Naturally contained microorganisms and enzymes start a fermentation process. For production, garlic is exposed to a temperature of 60-80 degrees for several weeks at a high humidity of 80-90%. This fermentation process is widely used in food production and ensures the blackening of garlic. Black garlic tastes the fifth taste after what has been called umami for a few years. The loanword umami refers to a quality of taste in physiology, which, in addition to sweet, sour, salty and bitter, is one of the basic sensory qualities of gustatory perception in humans and is described as \; Product description Product description Hymor black garlic allioli aioli Process: Our black garlic is made from the best purple garlic through 90 days fermentation. The secret of the tuber is its long maturation process, which can take up to three months. The garlic first comes in chambers where there are unusual conditions for storing food: a high temperature with high humidity. Naturally contained microorganisms and enzymes start a fermentation process. For production, garlic is exposed to a temperature of 60-80 degrees for several weeks at a high humidity of 80-90%. This fermentation process is widely used in food production and ensures the blackening of garlic. Black garlic tastes the fifth taste after what has been called umami for a few years. The loanword umami refers to a quality of taste in physiology, which, in addition to sweet, sour, salty and bitter, is one of the basic sensory qualities of gustatory perception in humans and is described as \; Product description Hymor black garlic allioli aioli Process: Our black garlic is made from the best purple garlic through 90 days fermentation. The secret of the tuber is its long maturation process, which can take up to three months. The garlic first comes in chambers where there are unusual conditions for storing food: a high temperature with high humidity. Naturally contained microorganisms and enzymes start a fermentation process. For production, garlic is exposed to a temperature of 60-80 degrees for several weeks at a high humidity of 80-90%. This fermentation process is widely used in food production and ensures the blackening of garlic. Black garlic tastes the fifth taste after what has been called umami for a few years. The loanword umami refers to a quality of taste in physiology, which, in addition to sweet, sour, salty and bitter, is one of the basic sensory qualities of gustatory perception in humans and is described as \

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