Black garlic is a kitchen pearl. Its taste is associated to umani, one of the five flavours in Asian gastronomy. It is not a particular species, but sea water caramelized garlic, dried to a low temperature, between 60 and 80°C, for 15 to 60 days, according to the desired final taste, which can vary from a caramel to liquorice flavour, passing by prune, and balsamic sweet/sour notes.
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Copy right. 2019
