Black garlic is a single clove of garlic fermented at a specific temperature and humidity, resulting in a black color, a soft texture similar to dodol, and a sweet and slightly sour taste. It is not as spicy as regular garlic, and is richer in antioxidants, which are beneficial for boosting immunity, heart health, and preventing chronic diseases. The fermentation process increases the nutritional content, such as antioxidants (polyphenols, flavonoids) and other active compounds.