Black Garlic is produced by fermentation, a technique that has been around for many thousands of years. No additives or preservatives are used in the process. Garlic contains sugars and amino acids. When garlic undergoes fermentation, these elements produce melanoidin, a dark-colored substance that is responsible for the color of black garlic. Black garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true. It's as delicious as it is unique.
In Taoism mythology, black garlic was rumored to grant immortality. We can't promise you that, but there's no doubt that black garlic is great for your health, it's loaded with nearly twice as many antioxidants as raw garlic. It also contains S-Allycysteine, which is a natural compound that has been proven to be a factor in cancer prevention.