FAQ
Black garlic is basically just
normal garlic that has been fermented for several weeks.
This process turns it
black, softens its consistency, and gives it
a slightly sweet, mild flavor.
You can use it in sauces, dressings, or
marinades, spread it on bread, or
simply add it to cheese or meat. It
is very versatile.
This balsamic combines the gentle sweetness of
date vinegar with the umami-rich, slightly
caramelized aroma of black garlic.
This makes it a special highlight for
salads, grilled vegetables, or even for
refining meat dishes.
As a rule, both the black garlic
and the balsamic vinegar can be kept for several months
if you store them in a cool, dry place. Opened
bottles of balsamic vinegar are best stored in the refrigerator,
and the black garlic should simply be kept
well sealed and dry.