It is simply garlic in its best form ! The real magic lies in the 60-day caramelisation (aging) of great garlic which turns it into great black garlic.
Korea is one of the first to introduce the caramelisation of garlic. Garlic undergoes the 60-day long process under controlled temperature and humidity. This lengthy process causes the garlic to turn black and develop a moist chewy texture with a sweet umami taste.
The caramelisation (aging) process increases a garlic’s polyphenol content and produces water-soluble sulfuric amino acids called S-Allyl Cysteine(SAC). Compared to fresh garlic, black garlic's antioxidant properties increased to 10x and its nutritional health benefits greatly surpass its fresh counterpart!