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Black garlic ketchup 250ml -downvillage-

€5.14 Save €1.50
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Classic ketchup flavor taking off with the addition of black garlic


Classic ketchup recipe with honey, vinegar, spices and Santorini tomato mixed with black garlic.

--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- What is Black Garlic. Already characterized as a "superfood" due to its antioxidant power, black garlic has won the impressions in the field of gastronomy and healthy eating. Produced from white garlic, it first appeared in Japan, Korea and Thailand and in recent years has become a hit in the West and especially in the US. It has twice the antioxidant power of white garlic, giving the body an ally against free radicals. Antioxidants are essential for the proper functioning of the immune system, prevention, repair of damage to our body and inhibition of aging. Free radicals damage cells and lead to heart disease, Alzheimer's disease, circulatory problems, rheumatoid arthritis, cancer and other chronic diseases. S-allylcysteine ​​is a component of fresh garlic and a derivative of the amino acid cysteine, which is found in much higher concentrations in black garlic and is thought to help lower cholesterol and prevent cancer. S-allylcysteine ​​helps in better absorption of garlic allicin by the body. Allicin is fat-soluble, while S-allylcysteine ​​is water-soluble, thus protecting the body from infections. Black garlic contains up to 4 times higher concentrations of beneficial ingredients, such as Potassium, Sodium, Magnesium, Calcium and water-soluble amino acids. Improving blood pressure, cholesterol levels and blood circulation and the antimicrobial, antibiotic, anti-inflammatory and antifungal properties of black garlic, but also recent research showing anti-cancer properties and reducing the symptoms of Alzheimer's disease. garlic at the forefront of healthy eating and the solutions that nature has to offer to deal with important health problems. Due to the mildness that results from the maturation process and the conversion of the ingredients from fat-soluble to water-soluble, digestion is easier, however it retains its properties in regulating blood pressure. Important detail; its characteristic odor almost disappears when consumed raw, like white cloves. Why black garlic? Apart from the color, black garlic differs in texture but also -mainly- in taste. With the ripening process it is transformed from hard and fried to soft, sweet and with low acidity, while maintaining a light aroma of garlic. The taste becomes complex and interesting, since it emits tons of coffee, petimezi and licorice. The taste it gives where it is added is completely different from that of ordinary garlic, with only the well-known aftertaste of garlic common, which in the case of black is particularly mild. Theoretically, it can be used wherever common garlic goes, but the striking thing about black is that it goes equally well with both savory and sweet preparations! Suitable for marinades, pasta, risotto, dressing for salads, included in yogurt dips, but combined uniquely with chocolate! More specifically, whole cloves can be used in pesto for pasta sauces or risotto, as a spread for sandwiches or burgers, in dressing for salads, in tzatziki, but also to give body and aroma to sauces for meat or fish. Honey with garlic goes perfectly with cheeses and cold cuts, as a dressing in salads, along with mayonnaise or mustard for spread on a sandwich or burger or as a crust on grilled meat or fish. Black garlic caviar will give a different tone to fingerfood, but also to sushi, dramatically upgrading the appearance of the dish.


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