White garlic becomes Black Garlic following a month-long fermentation process under strictly controlled heat and humidity. This very specific process results is a soft, jelly-like texture that is free from odour and has a taste similar to figs. During the process, the compound allicin (the active ingredient in raw garlic that imparts its benefits and gives its distinctive odour) is turned into s-allycysteine. This is water soluble, which means it is absorbed more quickly and easily by the body.
Additionally, Black Garlic is rich in amino acids and has almost double the amount of antioxidants when compared to raw garlic. Antioxidants are essential for our immune system as well as preventing and repairing damage to the body’s cells. This makes Black Garlic much more effective than White Garlic for all the benefits mentioned above and additionally it is well tolerated by the digestive system so the chance of gastric distress is completely minimized.