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Ail noir ( tête d'ail)

Black garlic is produced in the department of Gers by the incubator. The clay-limestone soils and the favorable climate make the Gers an ideal terroir for the production of garlic. Cooking by steaming lasts between two and three weeks at controlled temperature and humidity. Black garlic has a tasty taste and a melting texture obtained by caramelizing natural sugars.

 

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Description

Black garlic is a natural antioxidant much more bioavailable than classic garlic. It is 25 times more effective and our body assimilates it almost completely. Black garlic contains vitamins, rich in calcium.

Ingredients

Whole head of organic black garlic.

Fabienne's tips

Black garlic can be used in many preparations, in sauce, marinade, mashed potatoes or in thin strips in a pasta dish. It goes well with all types of meat, charcuterie, fish and shellfish. Try it you will be conquered!

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Black garlic (garlic head)

Black garlic (garlic head)

Black garlic is produced in the department of Gers by the incubator. The clay-limestone soils and the favorable climate make the Gers an ideal terroir for the production of garlic. Cooking by steaming lasts between two and three weeks at controlled temperature and humidity. Black garlic has a tasty taste and a melting texture obtained by caramelizing natural sugars.