Black garlic is a functional food produced from fresh garlic (Allium sativum L.) via fermentation with the whole bulbs in a chamber in which temperature (60–90°C) and humidity (80–90%) are regulated for a period of time. Black garlic possesses an abundant amount of antioxidant compounds such as polyphenols, flavonoids and organosulfur compounds as compared with fresh garlic and also create a sweet taste like jelly. Note that fermentation not only alters the nutrition components and sensory attributes but also enhances the bioactivity of black garlic. A growing body of evidences demonstrating therapeutic effects of black garlic, including anticancer, anti-obesity, immunomodulatory, hypolipidemic, antioxidant, hepatoprotective, and neuroprotective effects, have been reported in many researches and guaranteed by scientists that black garlic could improve people’s health and wellness Where is the best source of garlic production in Thailand. Planted in ancient volcanic soil with basalt scattered in the area make the soil rich of minerals and nutrition and predominantly affect to the taste and nutrition of our Black Garlic Table comparing the increase of nutrients between black garlic and fresh garlic that has been processed

Components of black garlic compared with fresh garlic
Nutrients	Black garlic	Original  garlic
Water-soluble sugar	Increased 1.88–7.91-fold	450 mg/g
Polyphenol	Increased 4.19-fold	13.91 mg GAE/g
Flavonoid	Increased 4.77-fold	3.22 mg RE/g
Amadori & Heyns	Increased 40–100-fold	10 μg/g
Fructan	Decreased 0.15–0.01-fold	580 mg/g
Leucine	Increased 1.06-fold	58.62 mg/100 g
Isoleucine	Increased 1.67-fold	50.04 mg/100 g
Cysteine	Decreased 0.58-fold	81.06 mg/100 g
Phenylalanine	Increased 2.43-fold	55.64 mg/100 g
Tyrosine	Decreased 0.18-fold	449.95 mg/100 g
GAE = gallic acid equivalents; RE = rutin equivalents.

****Reference by:    Journal of food and drug analysis 25(2017) 62-70