Dunsinane's Black Garlic welcomes you to our website
Dunsinane’s Black Garlic is locally produced in Canterbury, New Zealand using the finest garlic bulbs sourced from Canterbury and Marlborough. Dunsinane’s Black Garlic is a garlic bulb which is produced using high heat over a long time period. Nothing is added to this process so the resulting product is 100 percent garlic.
At Dunsinane’s we care about the environment and understand that people often wish to know exactly how their food has been grown. With this in mind we have also sourced a line of organically grown garlic and this is exclusively produced into our Black Garlic and labelled “Organic”.
This process is called the Maillard reaction. This is a common cooking process which you find with the searing of steak, baking bread, cookies, toasted marshmallows, and falafel. So, a level of cooking between toasting and caramelization. The garlic goes black because it produces melanoidins, the same chemicals you produce when you get a suntan.
Some people describe the taste as molasses-like, some say it tastes of balsamic or even a tamarind-like flavour. Others have described it as having a liquorice taste.
All agree it is delicious.
Even those who do not normally like garlic, and never use it in cooking, have tried Dunsinane’s Black Garlic and gone away with a bulb to use.
And guess what? NO GARLIC BREATH. A delightful side effect from eating Black Garlic is that half an hour after you have finished there is no garlic smell on your breath, nor does the smell come out on your skin the next day.
Dunsinane’s Black Garlic is sold in a resealable air tight pouch and does not require refrigeration once open. Our black garlic has been laboratory food tested out to two years , but is so delicious that it will be finished long before that.
