Although it is the same garlic as we know, it is different. When stored for a few weeks at low temperature and appropriate humidity, enzymes break down, fermentation takes place and something new and special is created. This garlic differs from our usual not only in color, but taste as well. It is a little sweet and at the same time you can feel the note of the sourness, even the echo of chocolate emerges. Extremely interesting and good taste. Creamy texture. Suitable for use on almost anything, really delicious to spread on freshly baked bread.
Its benefits to us are different too, it is simply greater. It is abundant of antioxidants. Compared to white garlic, black has even several times more calcium, phosphorus, protein. Rich in vitamin C, iron, fiber.
And ... it doesn't leave a bad smell in your mouth.