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Ingredients: garlic (origin of France) 65%, mango juice 15%, white wine vinegar, balsamic vinegar, ginger 1.7%
The fermented garlic is crunchy and delicate. The fermentation process eliminates the the harsh flavor and smell of raw garlic.
Fermented garlic is one of the most popular and sophisticated Iranian appetizers. It takes at least a year to taste it, but the more you wait, the better it is! In It can be eaten up to 30 years.
How to use?
as appetizer, as an accompaniment to meats, in salad or simply on a toast with a little salt
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