Fermented • Whole Bulb • Unpeeled
Organically cultivated (Non-pesticide), No
addictives, Non-GMO, No Preservative
Black garlic is produced from raw garlic bulbs through a
fermentation process at a controlled temperature and humidity for 30-90 days.
From a nutritional point of view, black garlic has a much
higher content of allicin, the active ingredient in white garlic that imparts
its benefits. Black garlic is also rich in amino acids and has almost double
the number of antioxidants when compared to raw garlic.
Black garlic does not have the characteristic pungent odor
and the spiciness of fresh garlic. Hence, it does not irritate the digestive
system. You can eat black garlic as a
healthy snack and for cooking use.
Product of Chiang Mai, Thailand.