Black Garlic Essence – Neudorf Black – 100ml

Description

Black liquid gold at its finest. An all-natural alternative to balsamic that is delicious and doesn’t have the stringent bite of vinegar.

Carefully collected and cured, Neudorf Black Garlic Essence is the juice of our New Zealand Black Garlic cloves. Sweet but savoury.

All-natural, with no preservatives, no sugar, or additives. Not diluted in any way.

Flavour notes: reduced balsamic, liquorice, tamarind.

This is the easiest way to get the goodness and flavour of Black Garlic into your daily cooking. Splash through sauces and marinades. Whip up salad dressings in the blink of an eye. Drizzle across prepared dishes for the final touch.

You’ll wonder how you ever cooked without it. Discover, create, enjoy.

The perfect size for giving to the foodies in your life.

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.