Black garlic ketchup 250ml -downvillage-

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

What is black garlic? Already labeled as a "superfood" due to its antioxidant power, black garlic has been gaining traction 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 success in the West and especially in the USA. 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 the body absorb garlic allicin better. 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 components, 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 resulting from the ripening process and the conversion of the ingredients from fat-soluble to water-soluble, it is easier to digest, yet it retains its blood pressure-regulating properties. Important detail. Its characteristic smell almost disappears when consumed raw, like white cloves. Why black garlic? In addition to the color, black garlic differs in texture and - mainly - in taste. With the ripening process, it turns from hard and fried to soft, sweet and with low acidity, while maintaining a light garlic aroma. The taste becomes complex and interesting, since it brings out tons of coffee, petimez and licorice. The taste it gives where it is added is completely different from that of ordinary garlic, with only the familiar aftertaste of garlic in common, which in the case of black is particularly mild. In theory, it can be used wherever common garlic goes, but the great thing about black is that it goes equally well with savory and sweet preparations! Suitable for marinades, pasta, risotto, salad dressing, included in yogurt dips, but uniquely combined with chocolate! More specifically, whole cloves can be used in pesto for pasta or risotto sauces, as a spread for sandwiches or burgers, in salad dressings, in tzatziki, but also to give body and flavor to meat or fish sauces. Garlic honey goes perfectly with cheeses and cured meats, as a dressing on salads, along with mayonnaise or mustard for spreading on sandwiches or burgers 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.