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White Garlic:
White garlic, the more commonly known variety, is the raw, fresh garlic bulb. It has a pungent, spicy taste and a strong aroma that intensifies when cooked. White garlic is packed with beneficial compounds such as allicin, which is responsible for many of its health properties. It has a long history of culinary and medicinal use and offers a range of health benefits.

Black Garlic:
Black garlic, on the other hand, undergoes a fermentation process that transforms it into a completely different culinary delight. The process involves subjecting whole garlic bulbs to low heat and humidity over a prolonged period, often several weeks. During fermentation, the garlic undergoes Maillard reactions, which cause the cloves to turn black and develop a sweet, syrupy flavor with hints of tanginess and umami.

Conclusion:
Both white garlic and black garlic have their own distinctive characteristics, flavors, and health benefits. White garlic is a versatile staple known for its pungency, while black garlic offers a mellow, sweet flavor profile derived from the fermentation process. Incorporating both varieties into your culinary adventures allows you to explore the range of tastes and reap the potential health benefits each has to offer. Whether you prefer the boldness of white garlic or the unique allure of black garlic.

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