Black garlic is fresh raw garlic that has been aged and undergone a fermentation process at a controlled level of temperature and humidity. The result is softer, chewier and sweeter than your normal raw garlic.Black garlic was first used as an ingredient in Asian cuisine, but is now sought after and rising in popularity all around the world. Like fresh raw garlic, black garlic has antioxidants and key nutrients than can be beneficial to your health. Black garlic is rich in amino acids, and boasts higher antioxidant levels than white garlic, contributing to its various health benefits. Black garlic has more of a compound called SAC (S-Allylcysteine), which helps the body to absorb allicin. Allicin is one of the sulphur containing compounds responsible for the strong aroma of garlic. It is this and its other sulphur containing compounds that scientists believe are responsible for many of the health benefits garlic boasts. Historically garlic has been used for its numerous health and medicinal properties. So many health benefits of garlic are widely known and supported through human research, including immune system support, antiinflammatory effects and improved cardiovascular function. Promisingly black garlic is also being studied for its suggested cancer-fighting potential. This is why so many people today still use garlic supplements daily as a part of their healthy lifestyle.