Black garlic is ordinary garlic, which can be pickled into black garlic after 3-4 weeks in high temperature and high humidity environment. Different from ordinary garlic, black garlic does not have the pungent taste of allicin, so even if it is eaten, it will not leave an embarrassing taste in the mouth. In addition, the sugar content of black garlic increases in the pickling process, and it tastes similar to ordinary dried fruit. Many people also like to eat black garlic directly.

In addition, black garlic has good antioxidant and anti-aging effects, because the content of antioxidant polyphenols in general garlic is greatly increased after pickling, which is about four times that of general garlic. It can eliminate active oxygen substances in human body and achieve the effect of beauty and fitness. In addition, it can also reduce the concentration of cholesterol in blood and improve immunity, which can be said to be a good health food!