Black Garlic NZ

We slow-roast NZ garlic bulbs to create delicious Black Garlic. It’s an incredible experience just to eat a clove or two on its own, or use it as a replacement for regular garlic. Our special process has transformed the garlic to become soft & chewy with a sweet umami flavour with notes of chocolate or coffee.  It’s like candy for grown-ups!

We sell it as bulbs, with three bulbs per pack of roughly 68g. Each bulb will weigh slightly differently but works out to be about $22 per 100g.

What is black garlic?

Black garlic is fresh garlic that has undergone a Maillard reaction, a caramelisation-like process, this is done by slow roasting. This reaction turns the cloves into soft, black, slightly sweet and sticky mouth-bombs!

The Maillard reaction, unlike fermentation, doesn’t involve bacteria or yeast because the temperature is too high for them to function. Instead, it’s an aging process facilitated by enzymes naturally present in garlic. This intricate chemical interaction takes place during the heating process between amino acids and complex carbohydrates. However, it’s important to note that the roasting temperatures are too low to cook the garlic, so it remains raw. Consequently, it retains all the health benefits associated with raw garlic.

Tasting Notes

What does black garlic taste like?

The process yields a robust umami flavour reminiscent of tamarind or rich balsamic vinegar, complemented by a sweetness akin to rich molasses. Additionally, it develops intricate flavours with subtle hints of chocolate, citrus, and coffee. These flavours harmonise across the palate, akin to a bold red wine or 98% cacao. Notably, much of the intense garlic flavour is mellowed, resulting in a pleasant absence of garlic breath.

The texture is soft and sticky which makes it easily spreadable.

How do I use black garlic?

It’s a delightful treat to simply savour a clove or two on its own, or to use it as a substitute for fresh garlic in various dishes, such as pasta, risotto, or even on a pizza.

• Salad dressing: Puree peeled cloves with olive oil, white wine vinegar, black pepper, lemon juice, and a dash of soy sauce in a vinaigrette salad dressing.
• Roasted: Roast garlic heads with meat and vegetables. Crispy black garlic pairs well with roasted chicken.
• Stews and casseroles: Add it to stews, casseroles, and even risotto to add a subtly sweet, umami flavour.
• Stir fry dishes: Add some to your stir fry or sprinkle some on top of ramen.
• As a main course garnish, sprinkle minced black garlic on grilled or steamed vegetables, grilled fish or meat for an umami boost.
• Condiments: Add it to condiments like mustard or aioli. Given the time required to prepare black garlic, take care not to overpower it with other flavours.
• Or simply mash it into potatoes.
• Some chefs have even used it as Ice Cream flavouring! Here’s a recipe.

Is black garlic good for you?

• Black garlic has a high concentration of antioxidants, and some studies suggest that it may have even more than regular garlic.
• It’s also slightly higher in calories, fat, and fibre, as well as sodium and iron, and slightly lower in carbohydrates and vitamin C when compared to fresh garlic.
• Like fresh raw garlic, it can help to regulate blood sugar levels.

Storage and shelf life

This should be treated as a fresh product. We recommend refrigerating it to maximize freshness.

• If refrigerated, it will be good for about 3 months.
• If stored at room temperature, it should be good for about 3-4 weeks.
• You can also freeze it, where it should be good for over 1 year. Separated the build into individual cloves, left in their skins. Wrapped in air-tight plastic bags.

Beyond these date ranges, it should still be okay to eat, but the quality of the product may have deteriorated.

Please note the best-by date on the package.

More info

• Here’s a link to info about nutritional properties https://www.healthline.com/nutrition/black-garlic-benefits
• Ideas from some chiefs on how to use black garlic https://www.seriouseats.com/what-to-do-with-black-garlic

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