As far as i know, Black garlic originated from Korea, its made from ordinary white garlic. Black garlic after fermentation have higher nutritional content and compounds with higher than regular garlic.
Implementation: Garlic is heated at different temperatures for several weeks, a process that produces black garlic cloves. The taste of the garlic after processing becomes sweeter at first.
Black garlic is a functional food that has many uses:
. Protects the body from cancer and lowers cholesterol.
.Immune, anti-bacterial and infection.
.Antioxidants and disease prevention.
.Prevent and support cancer.
.Treatment of hypertension.
.Restricted to elevated liver enzymes, detoxification and protection of the liver......