Info from Wikipedia
Black garlic is a type of caramelized garlic (a Maillard reaction, not fermentation) first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind. Black garlic's popularity has spread to the United States as it has become a sought-after ingredient used in high-end cuisine.
Here is a list of the most important benefits of black garlic:
- Black garlic has twice as more antioxidants as fresh garlic. This makes it powerful enough to decrease the risk of chronic diseases. Antioxidants act against free radicals, which damage cells leading to all kinds of diseases, such as rheumatoid arthritis, circulatory problems, heart disease, Alzheimer's and other chronic diseases.
- Antioxidants from black garlic also have many cardiovascular benefits. Black garlic helps lower the cholesterol and high blood pressure.
- It decreases the risk of cancer, thanks to its ingredient S-Allcysteine.
- Black garlic has anti-bacterial properties; it helps fight the infections and improves immunity.