Black Garlic (BG) is simply fresh garlic (Allium sativum L.) that has been fermented for a period of time at a high temperature under high humidity. The process turns garlic cloves dark, gives them a sweet taste, and alters their consistency to chewy and jelly-like the duration of fermentation varies depending on cultures, manufacturers, and purposes them a sweet taste, and alters their consistency to chewy and jelly-like. The duration of fermentation varies depending on cultures, manufacturers, and purposes

References

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Citation

Citation: Ahmed A Karim. “Black Garlic: What Do We Need to Know About It?" Acta Scientific Pharmaceutical Sciences 4.2 (2020): 01-03.