Inspired by the Iranian black lemon, our mandarin offers a soft acidity that enhances the bitterness of the citrus fruit.

Our fermentation respects the original taste of this ancestral citrus fruit, in order to preserve the classic pairings with fish in particular.

This wide and unique aromatic spectrum is made possible by a unique fermentation process that slices the mandarin into two parts: the dried skin for the bitterness and the fermented inner flesh for the acidity.

Certified organic.
Umami guaranteed with two dominant notes: the acidity of the balsamic vinegar and the citrus of the citrus fruit.
No additives, no preservatives

Fermented Black Mandarin

CHF17.70

Quantity

Traceability: Our black mandarin is produced in certified organic agriculture.

100% original: Together with Nati, our producer, we have developed many plants based on the fermentation technique, including mandarin, black lemon, shallot and garlic.

No preservatives or additives and no GMOs.

Ingredients : Fermented mandarin from organic farming.
Nati, our garlic producer, took over her father's business in the 2000s. The unfair competition from the Chinese on the raw garlic market meant that European farms were no longer profitable. It was then that Nati transformed her workshop, inherited from her great-grandfather, to include fermentation and find new outlets for black garlic. With her, we developed many other vegetables based on this fermentation technique, including mandarin.

More information about our producer here.
This is a particularly interesting product because, as in the pig, everything in the mandarin is good. But eating the seeds, the white and the skin of the mandarin is not easy. In practice we only eat the pulp, which is the best tasting but least nutritious part. The natural transformation by fermentation/drying of the fruit offers us a mandarin that can be consumed in its entirety and bring us all its vitamin complexes.