Black garlic is a type of aged garlic that is colored deep brown. It was first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves. The heat produces key intermediate compounds of the Maillard reaction giving the black garlic its color and taste similar to that of licorice. Black garlic may be added to flavor various foods or energy drinks. Black garlic is a type of aged garlic that is colored deep brownish-black. The process is of East Asian origin. It is made by placing garlic (Allium sativum) in a warm, moist, controlled environment over the course of several weeks, a process that produces black cloves. Black garlic is used in a wide variety of culinary. As a health and nutritional supplement, black garlic can be used alone, on bread, with cheese, red wine or dark chocolate, in soups or sauces, with meat or fish,