Garlic (Allium sativum) is not suitable just for culinary purposes, not at all. It can have its place also in home medicine cabinets if you give it a chance. As a matter of fact, its use evidently promotes a normal function of the cardiovascular system and is beneficial for cholesterol and blood lipid levels. It has also antioxidant effects and boosts the immune system. The so-called black garlic is a special type of it. It is the result of fermentation of the standard white garlic at a high temperature and humidity. After 90 days the so-called Maillard reaction takes places, garlic turns black completely and gains new properties: the unpleasant garlic odour gets lost, its flavour changes totally and, mainly – the content of its active substances increases. This is why black garlic is a much-sought-after ingredient.