Discover black liquid gold at its finest. Our Black Garlic Essence is an all-natural, full-flavoured alternative to balsamic vinegar, delivering rich umami depth without the sharp acidic bite. Carefully collected during the slow-curing of New Zealand Black Garlic, this pure essence is undiluted, unsweetened, and completely free from preservatives or additives — just concentrated black garlic goodness in its purest form. Flavour notes: reduced balsamic, deep liquorice, tamarind. How to use:• Splash through sauces and marinades for a sweet-savoury balance• Whisk into dressings or glazes• Drizzle over meats, cheeses, or roasted vegetables for the perfect finishing touch With every pour, discover the easiest way to enjoy the goodness and depth of black garlic in your everyday cooking. Vegan and gluten free. Is Black Garlic a new variety of garlic? Surprisingly, no; you cannot grow black garlic, you have to make it. It is the natural result of slow-cooking fresh garlic for weeks under controlled conditions of low heat and high humidity. Some call this fermentation, though in reality, it is a change that occurs through the Maillard reaction, not fermentation. Fermentation happens with the introduction of a yeast or other microorganism. With Black Garlic, nothing is introduced to affect the change. The Maillard reaction is a chemical reaction between amino acids and natural sugars in food that produces new flavour compounds. The texture and flavour difference between raw onion and sautéed onion is due to the Maillard reaction. With garlic, the cloves naturally turn black as sugars convert and the allicin (that gives garlic its sharpness) breaks down. The flavour changes completely. Even though Black Garlic is 100% garlic with nothing added, the infamous garlic-breath is a thing of the past with Black Garlic.
