Black Garlic is a centuries-old spice, which has been identified in the twentieth century. It is already prevalent in the markets of Korea, Thailand, USA, and Japan. The Indian market for Black Garlic is at a nascent stage. However, potential awareness regarding its nutritional properties, food applicability, and health benefits can boost the popularity of Black garlic in the Indian market too. Black garlic is processed by fermenting regular garlic under controlled conditions. Processing of garlic to Black garlic doubles the amounts of antioxidants, proteins, calcium, vitamins, potassium, magnesium, etc. enhancing its nutritional value. Additionally, black garlic further gets processed to manufacture products like peeled garlic, ketchup, and puree. Black Garlic Ketchup is witnessing great demand in the overseas market and has the potential to form an alternative for tomato ketchup. The demand for exotic dishes like sausages and mash, Thai curries, Peking duck like dishes are rising to spur, which ultimately pushing the demand for exotic ingredients in restaurant kitchens. Thus, showing growth for Black Garlic and Processed Products in the coming years.
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