Black garlic is modified raw white garlic (Allium sativum L.) obtained by treating it at a highly controlled temperature and humidity. They contain a high number of antioxidants versus white garlic, hence possesses higher antioxidative activity. Black and white garlic differ in physicochemical properties, phytochemical constituents, and pharmacological activities. This study reviews and summarizes the multiactivity properties of black garlic from the recent scientific findings. The study aims to provide a concise review related to all the information available on black garlic. The references in this review were gathered from several databases and resource providers like Pub Chem, Pub Med (National Center for Biotechnology Information, NCBI), Scopus (Elsevier), Web of Science, SpringerLink (Springer), and Google Scholar (Google). The current review shows that black garlic’s phytochemical constituents and pharmacological activities make it a promising plant-derived remedy in complementary medicines.