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Black garlic is made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves. It is traditionally used in Korean cuisine and recently it has become sought-after ingredient used in high-end cuisine in the West.
Due to the long preparation process its active ingredients are absorbed more easily by human body than the fresh garlic, it also does not have a very strong odor. Black garlic extract shows antimicrobial, antibiotic and antifungal properties, it is also a powerful antioxidant and can reduce cholesterol levels. Studies have shown it can inhibit cancer cells, stopping the progress of the disease.