Black garlic is whole garlic bulbs aged under controlled heat and humidity for several weeks to months, which turns the cloves black and soft through a slow Maillard reaction and enzymatic breakdown, not microbial fermentation despite the common label 'fermented.' The result is soft, spreadable, and jammy, with a sweet, umami-forward flavor likened to balsamic vinegar, molasses, or tamarind, replacing raw garlic's sharp bite and crunch. Though inspired by older Asian preservation methods, black garlic as sold today is a modern product: controlled aging processes were developed and patented in Japan and Korea around the late 1990s and early 2000s, not an ancient technique despite marketing claims to the contrary. It's used as a savory-sweet flavor booster in marinades, dressings, sauces, and spreads, or mashed into butter and rubbed onto roasted meats and vegetables.