Neudorf Black Garlic Puree

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.

Our Black Garlic Puree typically has a stronger flavour than Black Garlic bulbs or cloves.

Long shelf-life, even once opened. Refrigerate after opening.

What is Black Garlic?

Black Garlic is a superfood that been enjoyed for centuries in Asia. It is prized for its distinctive flavour as well as its nutrients. Our Black Garlic is made in New Zealand, with New Zealand garlic. 

The flavour notes of Black Garlic from Neudorf Black™ are strong umami, reduced balsamic, tamarind, sweet, savoury and liquorice. It is sweeter than fresh garlic, and with no aftertaste or bad breath it can be used in sweet creations too.

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.

Is Black Garlic better than regular garlic?

• Regular, white garlic has a distinct pungency that we love. For strong garlic flavour in your cooking, you can still use regular garlic. It is quite acceptable to use both in your meal creations.
• Black Garlic is sweeter and much easier to eat than raw garlic. Plus, did we mention, no more bad breath? That’s a huge advantage!
• There is a wealth of scientific information about Black Garlic. Due to the NZ Food Act, we can't list nutritional benefits here, but a quick search online should prove fruitful.

OK, I’m keen to give it a go. What else should I know?

• You can eat Black Garlic straight. In Asia, it is not uncommon to eat a clove of Black Garlic a day for health and vitality.
• It can be eaten hot or cold.
• To preserve the superfood qualities of Black Garlic in cooking, add it as late as possible in the cooking process. 
• Don't use Black Garlic as a replacement for white garlic in your recipes. Use Black Garlic to deepen the flavours.
• You will have a hard time describing the flavour to your friends! Depending on the original garlic variety and quality the flavours can vary slightly from batch to batch.
• Foodies love Black Garlic because it is unique, versatile, and freaking delicious.
• Black Garlic is a stable food. Its natural nutritional properties give it excellent shelf life with no loss in flavour over time.