Black garlic might not be a product that’s commonly available at your regular grocery store. But there are several reasons that you might want to go search some down. Like its raw, white counterpart, black garlic promises a wide range of health benefits, such as strengthening heart, immunological, and digestive health. Furthermore, thanks to the fermentation process that it undergoes, it may even be more healthful.

Mavra Javed doing her PhD thesis on fermented garlic under the supervision of Dr Waqas Ahmad assistant professor from the Department of Food Science and Human Nutrition at the University of Veterinary and Animal Sciences Lahore Black garlic is white (raw) garlic that has been fermented using high-temperature and high-humidity controlled circumstances. This technique causes the cloves to become black. It also gives the garlic a softer taste and a softer, more delicacy texture.

Black Garlic has the functions of warming and revitalising the stomach, digesting food, and cleansing, which means it may aid to expel the cold in the stomach and help with digestion. Black garlic serves to contain antioxidants, improve blood sugar levels, reduce cholesterol, improve immunity, and support weight loss.

Black garlic has long been a staple of pan-Asian cuisine, but in recent years, its healing and immunity-boosting qualities have made it a trend among health-conscious consumers. You may consume two to three cloves in the morning to get the most advantages. To improve flavour and create a unique sweet-savoury flavour, black garlic is used in soups and sauces. You may sprinkle some minced raw garlic over toast and in salads. Making stews, soups, and Asian curries with their own flavour and scent is a terrific idea. The writer is a PhD student of UVAS, Lahore.