Black Garlic Whole (Allium sativum L.) is aged, fermented garlic carefully processed under controlled heat and humidity to transform its sharp cloves into dark, soft, and sweet bulbs rich in health-promoting compounds. This ancient preparation, originating in East Asian culinary and medicinal traditions, enhances garlic’s nutritional value, bioavailability, and flavor profile, producing a superfood renowned for its antioxidant, cardiovascular, and immune-supporting benefits. Unlike raw garlic, which is pungent and heating, Black Garlic becomes sweet, mellow, and earthy, with a flavor often compared to balsamic or molasses. It is used in both functional foods and traditional tonics, supporting energy, circulation, and immune resilience while being gentle on the stomach. In herbal medicine, it is regarded as warming yet balanced, helping to strengthen qi, tonify yang, and dispel toxins without the irritant qualities of raw garlic. Modern studies highlight that the aging process increases levels of S-allyl cysteine (SAC), polyphenols, and antioxidants, compounds shown to support cardiovascular health, blood sugar balance, liver protection, and anti-inflammatory activity. Black Garlic also demonstrates antimicrobial and adaptogenic properties, making it both a functional food and a restorative tonic. Each batch of Black Garlic Whole (Allium sativum L.) is produced by slow fermentation over several weeks, allowing natural enzymatic processes to blacken, soften, and sweeten the cloves. The result is a chewy, richly flavored bulb suitable for use in culinary dishes, herbal tonics, or wellness formulations.