Garlic has been used for thousands of years in all cultures not only as a food but also as a medicine.

Black garlic is commercially available white garlic that has been fermented under controlled conditions (under lock and key at a defined heat and humidity). Sugar and amino acids are converted into dark, nitrogenous organic compounds, which colour the garlic black. The fermentation gives the garlic a very soft, somewhat sticky consistency and the taste becomes sweet (reminiscent of stewed plums or liquorice, mixed with the typical garlic flavour).

The fermentation process gives black garlic a high number of antioxidants, vitamins and minerals. It is also said to have anti-inflammatory, anti-allergic and antihypertensive properties.