Black garlic is familiar to many people from Asian cuisine. Its mild flavour and distinctive processing also make it an interesting ingredient for modern food supplements.
What Is Black Garlic?
Black garlic is produced through fermentation. Ordinary garlic is matured for several weeks under carefully controlled temperature and humidity conditions. During this process, the colour, texture, flavour and composition of the bulb change.
The originally pale cloves become soft and deep black, developing a slightly sweet flavour. The characteristic pungency and strong odour of fresh garlic are significantly reduced, resulting in a plant-based raw material with a distinctive character of its own.
What Makes Black Garlic Interesting?
Like white, unfermented garlic, black garlic may also help to prevent cardiovascular disease and type 2 diabetes. A human study involving a specific extract found a reduction in diastolic blood pressure. It may also act as a natural cholesterol-lowering agent and has antibacterial properties.
The fermentation process makes garlic rich in antioxidants such as S-allyl cysteine, which may help to reduce oxidative stress in the body and protect cells against damage caused by free radicals. Black garlic may also support the immune system and strengthen the body’s natural defences against illness and infection. It is also believed to have anti-inflammatory properties.
Finally, black garlic may have a positive effect on digestion and gut health, as probiotics are produced during the fermentation process.
A Versatile Ingredient
Depending on the desired formulation, black garlic can be used as a powder or extract, for example in capsule or powder products. It therefore offers opportunities to incorporate a traditionally used plant-based raw material into new product concepts. Dosage may vary depending on the product, and it is important to follow the manufacturer’s instructions. Suitable products can be taken as a daily food supplement to support general health.
Pregnant or breastfeeding women, people with gastrointestinal conditions and those who regularly take medication, such as anticoagulants, should consult their doctor before taking food supplements containing black garlic.
Food supplements containing black garlic offer a convenient way to benefit from the potential health properties of the fermented bulb.
Sources
AOK: Schwarzer Knoblauch: Herstellung, Geschmack und Verwendung. AOK-Gesundheitsmagazin. (Accessed 17 September 2026.)
Valls et al. (2022): Effects of an Optimized Aged Garlic Extract on Cardiovascular Disease Risk Factors in Moderate Hypercholesterolemic Subjects. Nutrients, 14(3), Article 405.
Choi et al. (2014): Physicochemical and Antioxidant Properties of Black Garlic. Molecules, 19, 16811–16823.