Origin: Las Pedroñeras - Cuenca. Black garlic is of Japanese origin and has nothing to do with white garlic in terms of texture and flavor. It is black in color and drier than white garlic. Its texture is very soft, making it easy to spread, and it has a very intense color. Its flavor is sweet and does not resemble that of garlic; it even reminds us of plums with a salty touch. Black garlic is obtained by subjecting garlic to very mild heat for several days. Properties and benefits: Like regular garlic, black garlic is a great natural antibiotic, useful for preventing and combating colds and other infections. It stimulates intestinal transit. It has great antioxidant power as it is rich in vitamin C, much more than regular garlic, making it an immune stimulant. It helps maintain good blood pressure levels. It is considered a good ally when suffering from gout, arthritis, rheumatism, or any muscle pain. It has been considered an ally for severe headaches, as it contains vasodilator substances. It also stands out as a source of proteins and collagen, making it a good ally for vegetarians and vegans. To benefit from its properties, it is good to consume 1 to 3 cloves of garlic daily in the morning on an empty stomach before breakfast, you can spread it on a slice of toast or eat it as it is. Nutritional value per 100g: Calories: 188 kcal Total fat: 5.1g Proteins: 10.4g Fiber: 1.26g Sodium: 53.92mg Calcium: 13mg Iron: 2.1mg Vitamin B6: 10.726mg Storage and tips: Store it in a cool, dry place and not exposed to light. Recipe and uses in the kitchen: You can use it to make sauces, you can substitute white garlic for black garlic to make aioli, or you can blend it with cream to create a great sauce for your fish accompaniment.