Black garlic made by subjecting fresh organic garlic to a controlled fermentation process without the addition of preservatives or additives. This process gives the garlic a black colour, sweet flavour with a gummy texture and liquorice aroma. Thanks to this fermentation process, the antioxidant properties of fresh garlic are increased, helping to combat the effects of aging. It still retains the properties of fresh garlic (antibiotic, antiseptic, increases the body's defenses, fungicide, diuretic, expectorant, etc.). It contains 10 times more amino acids than fresh garlic (of the 20 that exist, black garlic has 18, including glutamic acid-umami-) and 10 times more lycopene than fresh garlic.