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Black garlic is fermented garlic, also known as aged garlic or aged garlic extract. It all starts with plain garlic (Latin name: Allium Sativum). When kept in a closed and controlled space, at an ambient temperature of 65°C and at a humidity of 85°C, the garlic transforms into the black version of itself. It takes the garlic 65 days and a drying time of 48 hours to do this.
During this process, its taste becomes sweet and it loses its distinct odour. Its texture becomes a little sticky. Its potency and benefits intensify during this process of resting (aging) and fermentation. As a result, black garlic has more antioxidants than regular white garlic.
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