Garlic is a member of the onion, leek and chive family. Black garlic is made when heads of garlic are aged under specialized conditions of heat and humidity, then the enzymes which give garlic its pungent taste and odour are broken down.

Black Garlic has double the nutrients of normal white garlic; it is sweeter in taste and leaves no unpleasant aftertaste or smell. A substance called S-allylcysteine is found to be only in Black Garlic. S-allylcysteine and other compounds found in Black Garlic are known as active phytonutrients.