Black garlic is ordinary garlic transformed: whole bulbs of Allium sativum held for weeks at gentle warmth and high humidity until every clove turns soft, jet-black, sticky and sweet. It keeps the shape of a garlic head but none of its raw bite — the fierce pungency gives way to a mellow, almost candied flavour of balsamic, molasses, tamarind and prune over a deep savoury umami. Despite the common label, it is not fermented: the colour and sweetness come from slow Maillard browning, the same family of reactions that brown toast and seared meat. Cooks eat the soft cloves whole, smear them on bread, or melt them into sauces, dressings and marinades.