Black garlic, also known as fermented black garlic, is a food made by fermenting fresh raw garlic with skins in a fermentation tank for 90-120 days, which can retain the original ingredients of raw garlic. After fermentation, the content of trace elements in black garlic is higher, the content of amino acids is higher than before, the taste is sweet, soft and waxy, there is no peculiar pungent taste of garlic, and adverse stimulation to intestines and stomach is not generated at the same time, the black garlic has better antioxidant effect, and has certain dietotherapy and health care effects on chronic diseases such as diabetes,
hypertension, hyperlipemia and the like.