Introducing Black Garlic

Garlic has been used as both food and medicine in many cultures for thousands of years, but due to its acute odor, it was very difficult for anyone to consume garlic regularly.  Black garlic is garlic that has been aged for a month in a special fermentation process under  heat, where it develops its dark color, softer texture and sweeter taste all naturally without adding any additives and preservatives.  Studies have shown that black garlic has twice the amount of antioxidant as raw garlic. Black garlic is packed with high amounts of s-allylcycteine which helps inhibit cholesterol buildup. Other believed benefits include preventing heart diseases and cancer, boosting immune function and reducing inflammation.
Black garlic goes great on your cheese plate or with a glass of Cabernet Sauvignon. Try stuffing your chicken breast with it, or using it in a barbeque sauce. As an ingredient, black garlic is versatile enough to use as a dominant  flavor or as a subtle garnish.