Blackball Black Garlic

Black garlic is fresh, raw garlic that is aged and fermented through a controlled environment - low heat and humidity of about 90% - in a process called the Maillard reaction. During this process, the cloves turn a distinct black colour. At Blackball Black Garlic we place whole bulbs in our garlic incubator for around 5 weeks, where they undergo the slow process of the Maillard reaction to turn into our delicious black garlic!

Blackball Black Garlic is a real Umami Tsunami! Umami, is one of the core fifth tastes in your mouth including sweet, sour, bitter, and salty. Umami means “essence of deliciousness” in Japanese, and its taste is often described as the meaty, savoury deliciousness that deepens flavour, a little like a moreish marmite.

The Blackball Black Garlic company was born through the brainstorming of Wayne and Sam. With extensive research and some kiwi ingenuity the boys found themselves with a purpose built oven ready for the first trial batch...  10kg of raw garlic which was a striking success and produced perfect product. And that’s what the company is about, producing consistently perfect product that tastes amazing.  And did we mention, black garlic is one of the world’s renowned super foods with extensive health benefits.

The Blackball Black Garlic code: ‘To help people push the boundaries, cooking with black garlic creativity and enjoying real super foods, naturally’

Blackball Black Garlic is produced in Blackball on the West Coast of New Zealand’s South Island.  Due to the popularity of this product and the small scale production methods, it may not be available year round. Luckily a little can go a long way as flavouring in cooking, or enjoyed as a condiment on a cheese board or as added zing on a charcuterie board.  Purchase a 110g jar of crushed black garlic while stocks last, or watch Garlico’s facebook page for availability.    

https://www.healthline.com/nutrition/black-garlic-benefits

The fermentation process causes black garlic to contain antioxidants than raw garlic. Antioxidants have protective effects against cell damage and disease.

Black garlic may help regulate blood sugar and reduce the risk of gestational diabetes.

Black garlic may help reduce certain heart disease markers, like triglycerides and LDL (bad) cholesterol.  It may also increase HDL (good) cholesterol for some people.

Black garlic may help prevent inflammation that can make brain function worsen over time. Compounds found in black garlic could help protect the brain from memory loss and degenerative diseases.

Black garlic has shown stronger immune boosting, antioxidant and anticancer activities than raw garlic in a number of cancer-related studies.

Black garlic may help to protect the liver from damage caused by injury and everyday exposure to chemicals, medication, alcohol and germs.

Note: If you have an allergic reaction to raw garlic then you should avoid black garlic also.

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