Black Garlic
vegetable
Black garlic is a type of aged garlic that is colored deep brownish-black. The process is of East Asian origin. It is made by placing garlic in a warm, moist, controlled environment over the course of several weeks – a Maillard reaction process that produces black cloves having a savory flavor different from unfermented garlic. Black garlic is used in diverse culinary applications, such as sauces, salads, meats, chocolate, ice cream, and beer.
Conditions addressed
How to use
- Eat steamed, roasted, stir-fried, or raw in salads.
- Lightly cooking increases digestibility.
Pregnancy, Breastfeeding & Children
Pregnancy
Likely SafeCulinary use is well established as safe and even associated with some benefit for blood pressure. Concentrated garlic supplements are best used cautiously in late pregnancy due to a mild antiplatelet (blood-thinning) effect, particularly close to delivery.
Breastfeeding
Likely SafeWidely used; may flavor breast milk and occasionally cause infant fussiness in sensitive babies, but is not otherwise a concern.
Children
Likely SafeCulinary use is fine; concentrated garlic supplements/capsules are generally reserved for older children under guidance due to potential GI irritation at high doses.
Interactions & contraindications
Blood thinners (warfarin, aspirin)
Garlic has mild antiplatelet activity; combined use raises bleeding risk.
HIV protease inhibitors (saquinavir)
May reduce drug blood levels.