Black garlic is made by naturally fermenting fresh garlic under carefully controlled temperature and humidity for 30–45 days. The process turns garlic black, soft, and sweet, with no pungency. Rich in S-allyl cysteine and antioxidants, it supports cholesterol reduction, blood pressure balance, and immune function. Ideal for direct consumption, daily nutrition, or as a healthy gift.
Medicinal Herbs
Black Garlic – Aged & Naturally Fermented
Naturally fermented for 30–45 days. Soft texture, sweet taste, and no pungent smell. Rich in antioxidants – supports heart health and immunity.
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