Originating from Japan, black garlic is grown in Las Pedroñeras, Cuenca, and is characterized by its black color and soft texture, making it easy to use in various recipes. Unlike white garlic, its taste is sweet and milder, reminiscent of plum, making it a unique option for those looking for a distinct flavor in their dishes. To obtain black garlic, common garlic undergoes a controlled heat process for several days, resulting in an exclusive final product. Nutritionally, it offers 188 kcal, 5.1 g of total fat, and 10.4 g of protein, and also contains fiber and essential minerals. For storage, it is recommended to keep it in a cool, dry place away from light. You can use black garlic in making sauces, substituting it in recipes where white garlic is normally used, achieving surprisingly delicious results. It is also ideal for blending with cream to create sauces to accompany fish.