Black garlic is produced by allowing raw garlic to age in temperatures between 140–170 degrees Fahrenheit for 21 days. This allows it to undergo the Maillard reaction, a chemical process that occurs between amino acids and reducing sugars. Not only does this reaction give the garlic a dark color, soft texture, and unique flavor and aroma, but it also enhances the nutritional value. The black garlic taste is usually described as tangy with a syrupy, balsamic- fig flavor. It works well in savory and sweet dishes and can be used in everything from meat blends to desserts.
Not only is Black Garlic amazingly delicious, its also extremely good for you and has many health benefits :)