Any experience/opinions of black garlic?

All prepared mustard is similar but I still have five or six varieties in the icebox. Similarly, consider the eight kinds of apples at the grocery. They’re similar but different.

Even if you don’t care for it, it’s a win. You became interested, made a move and tried it, said ‘no thanks,’ and never have to wonder about it or try it again. You didn’t fall for a scam or dishonesty (unless you assign unproven health benefits) and the price for admission is overall pretty low. By analogy, I’d compare it to when I tried the White Castle Impossible Sliders. They’re not only edible but approaching ‘OK’ and I’d happily eat another one but probably not seek them.

Our local grocery store was carrying it for while and I was using it for stir fries, and pretty much as a substitute for almost anything you’d use roasted garlic for. The flavour is subtler than raw garlic and much closer to roasted but it has a deeper, more umami base and as noted above, a almost molasses kind of sweetness. I even tried making garlic butter with it for baked crab legs and it turned out very nicely!

Here’s a link to a study by the Journal of Food and Drug Analysis
https://www.sciencedirect.com/science/article/pii/S1021949816301727

It’s a long read but it will answer your questions.