From time immemorial, garlic is used for adding flavors to food, especially in Asian countries, and it has lots of health benefits as well. However, the strong taste and smell of fresh raw garlic make it difficult for most people to appreciate it even if it has several health benefits. Therefore, diverse types of garlic formulations have been developed; ABG is one such type of the useful garlic type which comes with an odorless character. It is being produced by fermenting the whole raw garlic at a controlled high temperature and under controlled high humidity which enhances its bioactivity properties. 

Since medieval times right up to the modern era, garlic has been used as a therapeutic herb where its benefits have been observed and scientifically proven. If the historical records are searched and analysis is done then it also indicates that black garlic extract powder had been used as medicine as a diuretic, digestive aid, mainly as an antibiotic, anti-parasitic, for colds, infections and a wide variety of other serious ailments. It is now beyond any doubt has been cemented in medical and human history. However, in recent times, there has been a high rise in the popularity of black garlic extract powder. 

If garlic would have not worked well for so many severe ailments, it would have fallen out of the chronological records but because of its multi-faceted health profits, the extracts of garlic have been extensively researched over the last two decades. Now, you might come across a question about how to make the black garlic if it is not available nearby. The white garlic becomes Black garlic following a month-long fermentation process under a strictly controlled temperature of heat around sixty to seventy degrees centigrade and humidity of eighty to ninety percent. So, it is not easy to prepare it at home. This very specific process of preparing the black garlic extract powder results is a soft, jelly-like texture that is free from any obnoxious odor and has a taste similar to the figs.

From a dietary point of view, the black garlic extract powder has a similar content of allicin which is regarded as the active ingredient in dried white garlic that imparts its healthy benefits but without the unpleasant odor. To add to it, the black garlic is rich in amino acids and has almost double the number of antioxidants when compared to the white garlic powder. The black garlic powder also contains a supplementary yet very specific compound which is known as S-Allyl cysteine (SAC) in very high concentrations, as compared to white garlic powder which is water-soluble and thus wrapped up easily within the body. S-Allyl cysteine has proved itself to show its efficiency and to help with the absorption of allicin. This makes the black garlic much more effectual than the extracts of white garlic for all the health benefits. Also, additionally, it is well tolerated by the digestive system so the chance of gastric suffering is minimized.