Black Garlic - the Maillard Reaction changes a fresh head of garlic into a savoury deliciouness that effects your fifth taste bud (Umami) - the deep complex flavour is different for everyone- We do not use the ancient method as this would take months. We have a cooker that you put the bulbs of garlic in and over the 12-14 day process the allicinis reduced. This results in a less offensive odour and a higher antioxidant component. (ref.FDA vol25, pg.62-70) sciencedirect.com