Black garlic is a culinary marvel that has been gaining popularity worldwide for its unique flavour, health benefits and versatility in the kitchen – and if you own an Ottolenghi cookbook, chances are that you’ve heard of this wonderful, aromatic ingredient.
One of the leading producers of black garlic in New Zealand is Neudorf Black, who won the Food & Drinks: Superfoods category at the 2023 Good magazine Best of Natural Awards with their Black Honey. Based on Neudorf Road at the top of the South Island, this small company is making the best black garlic in the country. Their product development is driven by customer demand, and they supply a gluten-free range of tasty black garlic products.
Rather than being a different species of garlic, black garlic is simply the natural result of a slow-cooking process where locally sourced fresh garlic is slow roasted for six weeks under controlled conditions of low heat and high humidity.
The change that occurs is through the Maillard reaction but if that sounds too scientific, think caramelised onions. It’s the same reaction process. Nothing is added, it’s a natural and refined cooking process that gets a delightfully delectable result.
The flavour of black garlic can be described as sweet, with hints of molasses, balsamic and even tamarind. Its umami-rich depth makes it an ideal addition to a wide range of dishes. Black garlic can be used in both sweet and savoury recipes, adding a complex and intriguing taste that enhances the overall flavour profile.
One of the most significant advantages of black garlic is its ease of use in the kitchen. Unlike raw garlic, which can have a pungent and sometimes overpowering taste, black garlic is mellow and well-balanced. This means you can use it liberally without fear of overwhelming your dishes with garlic’s sharpness.
Spread: Enjoy Black Garlic Puree directly as a spread for bread, crackers or sandwiches and mix it with cream cheese or butter if you prefer.
Sauces and dressings: Black Garlic Essence, Oil, Honey or Puree can be blended into sauces, vinaigrettes and dressings. It provides an exceptional umami boost that can elevate your dishes, whether you’re making a salad dressing or a rich pasta sauce.
Marinades: You can use the Black Garlic BBQ Sauce directly or incorporate Black Garlic Essence or Black Honey into marinades for meats, poultry or tofu.
Vegetables: The whole range from Neudorf Black is vegetarian and gluten-free. Drizzle Black Garlic Essence over roast vegetables. And always use their Black Garlic Sea Salt when you’re seasoning your vegetables. If you love mushrooms, then you’ll want to add some Black Garlic Puree – the two are a match made in heaven.
Pizza topping: Try some Black Garlic Puree on the base under pizza toppings and a drizzle of Black Honey on top is also recommended – that’s how Dante’s Pizza recently took out third in an international pizza competition!
Neudorf Black’s commitment to excellence has made them a trusted name on the local culinary scene. With these exquisite products, home chefs and professional cooks alike can access the incredible flavour and versatility of black garlic.
A further pleasant surprise in addition to its amazing taste, is that even though Black Garlic is 100 per cent garlic with nothing added, garlic-breath is non-existent. With Black Garlic there is no garlic breath – whatsoever.
You can find Neudorf Black Garlic range at good specialty stores or delis, or online.
