Black garlic is made through a special month long fermentation process originating in East Asia that uses high heat to transform the white cloves of ordinary garlic into a black type. The result is a type of garlic with a softer, jelly-like texture and sweeter taste that is described as molasses-like with tangy garlic undertones. Black garlic lacks the pungent odor and acridness of regular garlic and doesn’t cause bad breath. Taoist mythology purported that black garlic granted immortality. While immortality can’t be guaranteed, black garlic does contain twice as many antioxidants as raw garlic.