Black Garlic Puree

Black garlic is rich in antioxidants and contains various beneficial compounds that may support heart health, immune function, and overall well-being. Its unique process enhances its nutritional profile.

Yes, black garlic puree should be refrigerated after opening. This keeps it fresh and preserves its unique flavour and nutritional benefits.

Black garlic puree has a rich, sweet, and tangy flavour with hints of balsamic and molasses. Its umami notes make it a delicious addition to both savoury and sweet dishes.

You can use black garlic puree as a flavour enhancer in various dishes. It’s perfect for spreading on toast, mixing into sauces, adding to marinades, or stirring into soups and stews for an extra depth of flavour.

Cooking with black garlic puree is simple—just add it to dishes like pasta, stir-fries, or sauces as you would with any other seasoning. Use a small amount to start, as it has a concentrated flavour, and stir it in toward the end of cooking to preserve its rich taste.

Black garlic puree typically lasts up to 6 months when refrigerated after opening. If unopened, check the best-before date on the label at the bottom of the jar to ensure optimal freshness and quality.