We slow-roast NZ garlic bulbs to create a delicious black garlic product. It’s delicious just eating a clove or two on its own, or using it as a replacement for regular garlic. The process causes the garlic to become soft and develop a sweet umami flavour with notes of chocolate or coffee. It’s like candy for grown-ups! See more in the tasting notes below
We sell it as bulbs, with three bulbs per pack.
Storage and shelf life
There is a best-by date on the package. As a rule of thumb, if refrigerated it will keep for about 3 months. If stored at room temperature it should be good for about 3-4 weeks.
What is black garlic?
Black garlic is fresh garlic that has undergone a Maillard reaction – a caramelisation-like process, by slow roasting. This turns the cloves into soft, black, slightly sweet and sticky mouth bombs!
The Maillard reaction is not a fermentation process; rather, it is an ageing process using enzymes naturally present in the garlic. The Maillard reaction is a complex chemical interaction that occurs during the heating process between amino acids and complex carbohydrates. Note the temperatures of the roasting are too low to actually cook the garlic, so it is still considered ra, so maintains all the health properties of raw garlic.
What does black garlic taste like?
The process produces a strong umami flavour similar to tamarind or rich balsamic vinegar, yet with a sweetness that resembles rich molasses. It also develops complex flavours with hints of chocolate, citrus and coffee. These flavours work across the pallet like a bold red wine or 98% cacao. Note, much of the strong garlic flavour is mellowed out and doesn’t leave you with massive garlic breath.
The the texture is soft and sticky which makes it easily spreadable.
It’s like candy for grown-ups!
How do I use black garlic?
It’s delicious just eating a clove or two on its own as a healthy treat use anywhere you might use fresh garlic, like Pasta dishes, risotto or 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 own 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.
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. Reduced blood sugar levels aid in the prevention of serious health issues such as diabetes symptoms, kidney dysfunction, and others. Higher antioxidant levels in black garlic may also help to prevent diabetes complications.