Inspired by the Japanese candied garlic from Aomori, our black shallot is produced using a certified organic farming method and a controlled drying technique, in order to develop an aromatic and surprising complexity, similar to balsamic vinegar, Japanese plum or Agen prune.

Firm to the touch and smooth in the mouth.
Sweet notes of prune and our P.X balsamic vinegar.
No additives or preservatives.

Fermented Black Shallot

CHF27.90

Quantity

Traceability: Our black shallot is produced in certified organic agriculture

100% original: With our productice, we have developed many other plants based on this fermentation technique, including the shallot. The latter offers a texture that is both firm and melting at the same time, and a rare aromatic complexity, oriented towards acids and Umami, the preferred flavours of Nouvelle Cuisine.

No preservatives or additives and GMO-free.

Ingredients : Fermented shallot 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 integrate the fermentation business and find new outlets for black garlic. With her, we developed many other vegetables based on this fermentation technique, including shallots.

More information about our producer here.