Black garlic is a unique and flavorful culinary ingredient created through a process of fermenting regular garlic bulbs at controlled temperatures and humidity levels over an extended period, typically several weeks. This transformation results in cloves that are black in color, with a soft and sticky texture. The fermentation process alters the taste and texture of the garlic, imparting a sweet and savory profile. Black garlic is characterized by a rich, molasses-like sweetness, coupled with a subtle garlic undertone. It lacks the pungency of raw garlic and offers a complex, umami-rich flavor. Often used in gourmet cuisine, black garlic has gained popularity for its versatile use in various dishes, such as sauces, dressings, and marinades, adding a distinct complexity and intensity of flavor. Beyond its culinary appeal, black garlic is also recognized for potential health benefits, as the fermentation process may enhance certain nutritional properties.