Murphy's NZ Black Garlic. 100gm.

Description

Murphy’s New Zealand garlic, black garlic and shallots are at the heart of delicious meals, used as the base of culinary dishes by restaurant chefs and home cooks alike.

They taste great and are great for you. Chefs say you need less than half the amount of our garlic and shallots compared with other products because of their great flavour. 

They say that Black Garlic is a must for every pantry – because it is delicious in any platter or meal.

What is black garlic?

A regular garlic bulb is transformed through a type of fermentation process that occurs when it’s slow roasted over a long period (30-60 days). The process has been around for thousands of years and black garlic has been known as an Asian medicinal product for a while.

Black garlic occurs naturally as the sugars and amino acids are drawn out of the garlic during the slow roasting. The elements produce melanoidin, a dark-colored substance that is responsible for the blackness.

Garlic is already high in antioxidants but black garlic has been found to have twice the antioxidant properties of conventional garlic.

The result is soft and chewy texture with a juxtaposition of  ‘is it sweet or is it savoury’ with its caramelised/balsamic flavour profile, with lingering garlic undertones.

How do you use black garlic?

From a delicious addition to an antipasto platter, pasta or seafood, to a gourmet pizza topping, it’s very versatile. It’s priced at a premium so you may wish to use it sparingly. 

Oh, you can also dip it in dark chocolate.