Garlic has been shown to have positive effects for an array of diseases due to its numerous powerful natural phytochemicals. Black garlic has recently been discovered to contain twice the antioxidant punch of fresh garlic due to an extensive aging or curing process.
Taste? Through enzymatic breakdown and the Maillard reaction, processed at around 60°C/140°F for a month to six weeks, it essentially gets a low and slow roast that converts sugar and turns the cloves black. It has notes of dark caramel, chocolate, sweet/ sour, and umami, plus that je ne sais quoi.