Black garlic has been characterized as a superfood as it offers multiple benefits to the body. Its antioxidant power is greater than that of white garlic. Black garlic comes from the "fermentation" or enzymatic browning of white garlic, which gives it its characteristic black color. It has a sweet and pleasantly smoky taste.

The intense smell and pungent taste have disappeared during the browning process.

The beneficial properties of garlic as an edible product and as a dietary supplement have been known for many years. Historically, it has been confirmed that the ancient Greeks consumed black garlic before battle, especially the Spartans.

It has strong antimicrobial action, contains the substance allicin which causes artery dilation, and has strong antioxidant capacity. A true superfood which, through the aging process, acquires all the unstable substances contained in the original bulb in a stable form, thus giving black garlic truly exceptional properties.