Black garlic is raw garlic that has been cooked and cured for about a month. The result of this process is that the garlic becomes sweet and has a taste like molasses and balsamic vinegar with citrus overtones. The strong taste of the raw garlic has disappeared.
Our process is designed to maximise the amount of amino acids and antioxidants. There are many research papers published on the internet that detail the health benefits of black Garlic.
In Korea, black garlic was developed as a health product and it is still perceived as such. It is sometimes added to energy drinks and in Thailand is claimed to increase the consumer's longevity.
From a nutritional point of view, Black Garlic has a similar content of allicin, the active ingredient in White Garlic that imparts its benefits, but without the odour. Additionally, Black Garlic is rich in amino acids and has almost double the amount of antioxidants when compared to White Garlic.
Receipes for black garlic from 4000 years ago have been found in Korea.
One of the most popular research paper that you may want to read on the benefits of black garlic can be found here: https://www.victoriahealth.com/editorial/health-benefits-black-garlic or here for a more technical view: https://www.researchgate.net/publication/311447536_Black_garlic_A_critical_review_of_its_production_bioactivity_and_application