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Black garlic is fresh raw garlic (Allium sativum) that changes with time through the use of low heat and humidity of about 70% in a process called the Maillard reaction. During this process, the cloves turn a distinct black color. The garlic's texture and flavor change as well.Black Garlic has a rich, creamy texture and can be spread on bread like butter. It is slightly sweet and tangy, with hints of balsamic and a softened core of garlic. We usually describe it as earthy and robust. Black garlic is fresh, white garlic that has been aged by warming the garlic bulbs at about 140? to 190? F in high humidity for an extended period of time (often a month or more) until the cloves become tender and black in color. Some black garlic is also aged through yeast-fermentation under the same conditions.