In brief: Black garlic is not a separate variety but aged garlic produced under controlled heat and humidity. Colour, flavour and some compounds change during the process.
What changes during ageing?
| Feature | Change |
|---|---|
| Colour | Darkens to black |
| Taste | Sweeter and less pungent |
| Texture | Softer and stickier |
| Compounds | Some sulphur compounds and antioxidant markers change |
What do human studies show?
Small trials have examined blood pressure, lipids and oxidative-stress markers, but evidence is insufficient for broad claims about heart protection, cancer prevention or anti-ageing.
Kitchen use
Black garlic works well in sauces, dressings, spreads and savoury dishes because of its mild sweet-umami flavour.
FAQ
Is black garlic fermented?
It is mainly produced through controlled ageing under heat and humidity.
Is it healthier than fresh garlic?
A general clinical superiority is not established.
Is it still pungent?
Usually much milder and sweeter.
Can it replace medication?
No.
Conclusion
Black garlic is primarily an interesting food with a distinct flavour. Health claims should remain more cautious than marketing often suggests.
