Fermentation for several weeks of fresh garlic Allium sativum L. makes it possible to obtain black garlic. This process degrades the elements that are responsible for the characteristic smell and taste of garlic. In addition to giving a black coloration to garlic heads, 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 organic black garlic grown in France in the Gers, dosed with 600 µg of S-allyl-cysteine, active compound of black garlic.
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Vegan
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Organic Product
- Eco-friendly
- Zero Waste Goal
- Cruelty free
- Imported from France