{"id":8502,"date":"2025-02-25T16:34:13","date_gmt":"2025-02-25T15:34:13","guid":{"rendered":"https:\/\/www.nerofermento.it\/salute\/black-garlic-a-treasure-of-health-and-flavor-in-the-kitchen\/"},"modified":"2025-02-25T16:34:13","modified_gmt":"2025-02-25T15:34:13","slug":"black-garlic-a-treasure-of-health-and-flavor-in-the-kitchen","status":"publish","type":"salute","link":"https:\/\/www.nerofermento.it\/en\/salute\/black-garlic-a-treasure-of-health-and-flavor-in-the-kitchen\/","title":{"rendered":"Black Garlic: A Treasure of Health and Flavor in the Kitchen"},"content":{"rendered":"

Black Garlic: What Is It and How Is It Made?<\/strong><\/h2>\n

Black garlic<\/strong> is an increasingly appreciated ingredient for its beneficial properties and gastronomic versatility. This fermented product, with its sweet and umami flavor<\/strong>, is perfect for those seeking an alternative to fresh garlic without sacrificing health benefits. <\/p>\n

Thanks to its unique combination of tradition and innovation<\/strong>, black garlic has become a fundamental element both in the kitchen and in the world of natural wellness.<\/p>\n

Let’s discover how to use it best and why it is considered an essential superfood<\/strong> for your diet.<\/p>\n

Black garlic<\/strong> is obtained through a natural fermentation<\/strong> process, during which fresh garlic is subjected to controlled temperatures (60-90\u00b0C<\/strong>) and high humidity (70-90%<\/strong>) for a period ranging from 15 to 90 days.<\/strong><\/p>\n

What happens during fermentation?<\/strong><\/h2>\n