BLACK GARLIC MORE

Fermenting fresh Allium sativum garlic for several weeks produces black garlic. 

This process degrades the elements responsible for the characteristic smell and taste of garlic. 

In addition to giving a black color to the heads of garlic, it also increases the level of active compounds and stabilizes unstable substances such as S-allyl-cysteine. 2 capsules provide the equivalent of 6000 mg of black garlic, dosed with 600 µg of S-allyl-cysteine, the active compound of black garlic.