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History
Scott Kim began to produce black garlic in South Korea in 2004. He did not invent the method to make it. The production process is a secret but the basics are known. Hot air is used to age the garlic for 14 1/2 days. Then it is dried naturally for about 40 hours. After that, it is aged by hot air again for between 30 to 50 hours. 
Taste
While it looks rather strange, those who have tried it have been impressed. Black garlic does not have the extremely strong flavour of normal garlic. It has a creamy molasses flavour, and is somewhat sweet as well as savoury and tangy. The texture is like a soft, jelly-like piece of fruit.
Cost
The production cost of black garlic pushes the price way above that of raw garlic. The heating process and the length of time it takes to make the garlic black make it expensive. It is also exclusive. There is not much of it around so people are prepared to pay for it, especially once they have tried it.
Health benefits
The good news is that it is also healthier than the already healthyto- eat raw garlic. Black garlic is thought to have twice as many anti-oxidants as raw garlic. It also contains S-allylcysteine, believed to lower cholesterol and fight cancer. Research has shown many more health benefits.
Social benefits
Black garlic is also an improvement on raw garlic in the social sense. It does not have the strong odour which many people find offensive. Raw garlic can be smelled on a person for up to three days after they have eaten it. The body excretes the garlic smell through the pores of the skin. This is why butlers in England are forbidden from eating garlic for three days before going on duty.
The fifth taste
We are familiar with the four basic tastes of sweet and sour, salty and bitter. Now there is a so-called fifth taste, called umami. This new taste describes the taste experience of black garlic. Black is not a colour we normally associate with delicious food, but black garlic is a relatively new food sensation that has opened a whole world of creativity.
Geographic 
The popularity of black garlic has spread to Europe, America and across Asia. The production of black garlic in China is still relatively new. There is much room for expansion in this market.
Now do this
1How does black garlic compare to raw garlic as far as anti-oxidants are concerned?
a. It has a far greater amount
b. It has nearly the same amount
c. It has far less
2 When the black garlic is dried, it becomes?
a. Hard and dry
b. Soft and jelly-like
c. Crumbly
3 How long does it take to turn raw garlic into black garlic?
a. about 1day
b. about 18 days
c. about 40 days
Answers:
1. a, 2. b, 3. b




Black garlic