schwarzer fermentierter Knoblauch curry goa then the aroma keeps for

then the aroma keeps for a long time

it gives feather-light chocolate shavings for desserts and cappuccino

It unites Indian curry aromas with the refining influence of French cooking and develops a deep umami note through fermentation

"name": "Wie schmeckt Tomaten Essig

Why this zatar

schwarzer fermentierter Knoblauch curry goa then the aroma keeps forBlack fermented garlic, an extraordinary ingredient with a sweetish depth Through a twelve week fermentation, the originally crisp, sharp garlic transforms into a jelly soft, deep black clove with a surprisingly mild character. Sweetish, with fine nuances of plum and caramel, an elegant acidity and without any harsh sharpness. Fermented and packed in Klingenberg am Main. How to use An inspiring ingredient for the adventurous. Excellent with meat,