Black Garlic

What Is Black Garlic?

Black garlic is made from ordinary white garlic that is fermented for several weeks under controlled conditions — at a constant temperature (60–80 °C / 140–175 °F) and high humidity (70–95%).
During fermentation, the garlic changes in color, texture, and flavor:
The cloves turn black, become soft and almost creamy, and develop a sweet, mildly savory, balsamic-like taste.
Many describe its flavor as a mix of plum compote, licorice, and balsamic vinegar combined with the familiar aroma of garlic.

The Benefits of Black Garlic

Black garlic is a true culinary all-rounder — perfect for pizza, pasta, salads, or as a flavorful bread spread.
A pleasant side effect: it doesn’t leave the typical garlic breath, since the fermentation process significantly reduces the amount of allicin (the compound responsible for garlic’s strong odor).

But the real reason for fermenting garlic lies elsewhere.
Fermentation transforms regular garlic — already known for its antioxidant and healing properties — into an even more powerful antioxidant and natural remedy.
Black garlic is therefore valued as a supportive food for maintaining good health and preventing various diseases.

The Health Benefits of Garlic

Even fresh white garlic (Allium sativum) is well-known for its impressive health-promoting effects, especially when it comes to heart and circulatory health.

Garlic for Heart and Blood Vessels

White garlic is known to have the following effects:

• Lowers blood pressure

• Reduces cholesterol levels

• Thins the blood

• Fights inflammation

• Acts as an antioxidant

These properties make garlic an excellent aid in preventing arteriosclerosis (hardening of the arteries).
It supports the repair of vessel walls, helps maintain their elasticity, and improves overall vascular health.

Garlic is also believed to boost physical and mental performance, enhance vitality, and strengthen the immune system.
Regular consumption has been linked to a positive influence on the progression of certain cancers — particularly prostate cancer.

Garlic and Prostate Health

A 2003 pilot study found that consuming 200 mg of raw garlic per kilogram of body weight over the course of one month reduced PSA levels in men with prostate cancer or benign prostatic enlargement by up to 60 percent.

Garlic as a Natural Detoxifier

Garlic can also play an important role in natural detoxification.
In a study involving workers in a car battery factory exposed to chronic lead poisoning, a daily garlic regimen for four weeks produced remarkable results:

• Lead levels in the blood dropped by 19 percent.

• Symptoms such as headaches, low blood pressure, and poor reflexes improved significantly.

By comparison, the conventional chelation drug D-penicillamine reduced blood lead by 24 percent, but failed to relieve any symptoms — meaning garlic actually delivered better overall results.

Active Compounds in Garlic: Alliin and Allicin

The key compound in fresh white garlic is alliin.
When the garlic is chopped, crushed, or chewed, alliin converts into allicin — the compound responsible for garlic’s distinctive smell and many of its health benefits.

Fresh garlic contains up to 14 mg of alliin per gram, which can yield 2.5–4.5 mg of allicin per gram when crushed.
Because allicin is highly unstable, it quickly breaks down into various sulfur compounds that give garlic both its characteristic aroma and therapeutic properties.

In the lead detox study mentioned earlier, participants consumed only about 3.6 mg of allicin daily — roughly the amount found in one small clove of fresh garlic.

Recommended Use

For optimal results, it is recommended to consume one clove of raw white or black garlic two to three times a day.
Regular intake can help strengthen the cardiovascular system, support the body’s natural detox processes, and boost the immune system — all in a natural way.