White Garlic becomes Black Garlic under strictly controlled heat and humidity, after a month-long fermentation process. The product of this very specific process is a smooth, jelly-like texture that is odour-free and has a similar taste to figs.From a nutritional point of view, Black Garlic has a similar content of allicin, White Garlic’s active ingredient that gives its benefits but without the odour. Black Garlic is also high in amino acids, and has almost twice the amount of antioxidants compared to White Garlic.
Black Garlic also contains a very unique additional compound called S-Allycysteine (SAC) in very high concentrations compared to White Garlic, which is water-soluble and therefore easily absorbed within the body.S-Allylcysteine has been shown to help absorb allicin.This makes Black Garlic much more successful than White Garlic for all the above-mentioned benefits and, however, it is well tolerated by the digestive system, thereby reducing the risk of gastric distress.
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