Black Garlic ~70g 
 
Black garlic is very different to fresh white garlic.
It is a niche, gourmet product produced when heads of fresh garlic are aged under specialized conditions of heat and humidity. The cloves turn black and develop a lovely, sticky date-like texture during this process. Bulbs are kept in a humidity-controlled environment at temperatures that range from 60 - 77ºC for 60 to 90 days. Those conditions facilitate the Maillard reaction, a chemical process that produces new flavour compounds responsible for a lovely sweet, balsamic vinegar taste.
This is a natural process/reaction and there are no additives or preservatives of any kind.
 
How to add it to your diet?
 
While you may be more familiar with raw garlic, black garlic can be a delicious addition to your diet.
Its sweet flavor and gelatinous consistency work well with a few dishes.
 
Here are some of the ways you can use black garlic:
Add it with soy sauce to make a flavorful stir fry.
Use it to season soups.
Mash it into cheese dip or cream cheese.
Blend it with mayo or hummus.
Thinly slice cloves and add them to salads or pasta dishes.
Use them as a topper for pizza.
Blend them with olive oil to make a simple salad dressing.
Mix it with a balsamic vinaigrette and pair it with a salad, grilled fish or red meat.
Saute it with a little onion and use it as a garnish.
Dice and mix it into an olive tapenade.
Mince and blend it with olive oil and sea salt for dipping bread.
Mash it into potatoes, hummus or other dips.
You may also find that you enjoy eating black garlic on its own since it’s milder than raw garlic.
 
These potential benefits include contributing to:
Anti-inflammatory effects
Repair of age-damaged skin
Cardioprotective effects
Lowered cholesterol levels
Prevention of diabetic complications
Boost to the immune system
Lowered the risk of cancer
Therapeutic management of liver injury
Increased levels of antioxidants