Black Garlic Emerges as Next Healthy Kitchen Must-Have

 - Jun 27, 2009
References: blackgarlic & washingtonpost
Garlic has gotten a bad rap for its tendency to induce halitosis after consumption, but black garlic is emerging as the breath-friendly answer to this culinary staple.

So what’s black garlic all about? Essentially, it’s raw garlic that has been aged for a month under high heat so that it ferments. This fermentation process yields a softer texture, sweeter taste, a much darker color—and no bad breath.

Best of all, black garlic retains all the nutritional value of raw garlic and then some. According to, this naturally-fermented garlic actually contains almost twice as many antioxidants as its raw counterpart, including the cancer-preventing S-Allycysteine compound.

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