From a purely dietary perspective, black garlic pairs well with a wide range of foods; you can choose combinations based on your personal needs and preferences. Black garlic is produced by fermenting whole, unpeeled fresh raw garlic in a fermentation chamber for approximately three to four months.
Black garlic contains a variety of nutrients, including carbohydrates, proteins, fats, calcium, phosphorus, iron, vitamins B1 and B2, niacin, and vitamin C. It can be consumed alongside various fresh fruits and vegetables—such as apples, bananas, tangerines, dragon fruit, celery, lettuce, radishes, and cucumbers—as well as meats like chicken, duck, and lean pork. These combinations provide the body with diverse nutrients and ensure dietary variety.
However, Traditional Chinese Medicine (TCM) classifies black garlic—derived from garlic—as a “hot-natured” food. Consequently, it is not advisable to consume large quantities of it alongside other foods with similar “hot” properties, such as raw garlic, Chinese chives, scallions, or lamb. Doing so may lead to internal heat accumulation, causing discomforts such as swollen and painful gums, a dry throat, a dry cough with little phlegm, constipation, and dark yellow urine. It is best consumed in moderation as part of a balanced diet.