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Wednesday, March 25, 2015

Black Garlic, the New Healthy Superfood — And You Thought You Knew Everything About Garlic

Though not as well known as its white counterpart, black garlic is enjoying a rise in popularity in gastronomic circles and the alternative health field. Introduced to the health and food markets about 5 years ago by the Koreans, garlic becomes “black garlic” through a month-long process of fermentation under strictly controlled heat and humidity. The health benefits of fermented black garlic are being touted by natural medicine practitioners, herbalists and others. MORE:

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