Black garlic, a chemically transformed version of regular garlic, offers a unique jelly-like texture and a subtle, balsamic sweetness. This aging process, involving controlled heat and humidity for weeks, converts allicin into more stable and easily absorbed antioxidants like S-allyl cysteine (SAC). Health experts note that while raw garlic is rich in allicin for antimicrobial properties, black garlic provides a milder, more digestible source of antioxidants, making it popular among wellness enthusiasts.