That’s black garlic. Ancient mystics claim it grants immortality. I don’t know about that. But BlackGarlic.com says it has twice as many antioxidants as raw garlic and contains a cancer-preventing compound called S-Allylcysteine.
It’s made using a special heated fermenting process. After 1 month the garlic turns black and the flavor changes. It becomes sweeter with a molasses-like richness that melts in your mouth and doesn’t stink up your breath. Very cool.
I’ve never had black garlic. But now I’m intrigued. Have you eaten it? Do tell, do tell!