Black garlic is raw garlic that have aged under controlled high-temperature conditions for several weeks. The garlic cloves turn brown, then eventually black as a result of the Millard reaction. It has a milder and sweeter flavor, more delicate, sticky consistency than raw one. Also it contains more antioxidants, may help regulate blood sugar, reduce the risk of heart disease. Using black garlic is easy, you could eat it directly, seasoning the soups, blend it with mayo or hummus, add them to salad or pasta dishes, blend them with olive oil to make simple salad dressing.
