Flavour notes: strong umami, reduced balsamic, tamarind, sweet, savoury, liquorice. Meet the Little Black Dress of the Kitchen. Easy to use, ready to go, and super stylish no matter how you use it. Use as a condiment or spread. Stir into a risotto or mix through aioli for starters. The natural result of slow-cooking fresh garlic for weeks under controlled conditions, our Black Garlic Puree is made with 100% New Zealand garlic. No preservatives or additives. Neurdorf Black Garlic puree typically has a stronger flavour than Black Garlic bulbs or cloves. Long shelf-life, even once opened. Refrigerate after opening. 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.
