Description
Black Garlic is made when many small, simultaneous chemical reactions occur when the proteins and sugars are transformed by heat called the Maillard reaction. This reaction producing new flavours, aromas, and colours and is what gives black garlic its rich, tangy, molasses-like flavour and black colour.Storage:
The ideal container for black garlic is something that has space for fresh air. eg. paper bag & baskets. If you keep in jar, put kitchen towel in the bottom.
Store at room temperature – up to 3 weeks, in the refrigerator- up to 6 months, in the freezer – up to 1 year in an air tight container.
