Black garlic is raw (white) garlic that has been slowly changed over a long period of time, using heat and humidity to produce a succulent, sweet and tangy flavoured clove that is black in colour. The flavour is a cross between caramelised balsamic vinegar and molasses, with a citrus overtone. It is very palatable by itself, with cheese, as a sauce for red meat, poultry and fish and as an ingredient in various recipes.
A superfood? There are 5 scientifically proven health benefits of black garlic.
1. Infection prevention
2. Treating Type 2 Diabetes
3. Improving cholesterol levels
4. Relieving allergies
5. Immune system support