Black garlic is normal garlic that has been slowly cooked at 70 – 79°C for 9 – 14 days. This process induces the malliard reaction, improving the nutritional properties, blackening the garlic and giving it a soft, sticky texture. It also mellows the classic sharp flavour to something more subtle and mellow. Black garlic has a deep umami flavour similar to that of soy sauce, cooked mushrooms and molasses.