Black garlic (Allium sativum) is not a special variety of garlic. It is the fermented form of commercial garlic.It originated in Asia, where black garlic has a long tradition. To produce it, garlic is left to ferment for several weeks in a room with high humidity and 70°C temperature. At the end of the process, the garlic has taken on a black colour and a jelly-like consistency. In addition, black garlic has a sweet taste and is slightly reminiscent of plums and liquorice.