Ferment whole bulbs of garlic at high temperatures for extended periods of time then air dried for another week or so. The flavor is tangy and sweet; think balsamic vinegar with a hint of soy sauce, or tamarind dipped in molasses.
Black garlic powder is excellent when added to batches of baked beans, stews, or sauces for steak or fish.
Black garlic is a powerful agent. It is an antioxidant, anti-inflammatory, anticancer, lowering hyperlipidemia and supports anti-obesity.