Garlic (Allium sativum) has been cultivated for centuries. In addition to its use as a spice plant, the bulb is also used as a medicinal plant.
In addition to the traditional white garlic, black garlic is in vogue.
This is a special garlic that is fermented naturally. The initially white bulbs are exposed to a temperature of 70 degrees and humidity between 80 and 90 percent for a period of about 40 days. This is a traditional process for the fermentation of garlic.
Black garlic contains many valuable ingredients, including B vitamins and the sulfur compound S-allylcysteine.