Black Garlic: A Millennial Treasure for Your Health Originally from Asia, black garlic is an ancient ingredient obtained through a natural fermentation process. Starting from fresh white garlic, a slow and controlled maturation at low temperature and in a humid environment transforms the cloves through triple fermentation into a mild and flavorful substance, rich in unique nutrients. This transformation amplifies the benefits of garlic while eliminating its strong taste and characteristic odor, ensuring pleasant consumption and fresh breath. This process gives black garlic its exceptional properties: a particularly high concentration of antioxidants (twice as much as fresh garlic), notably S-allyl-cysteine, a bioactive compound that plays a key role in protecting cells against oxidative stress, strengthening the immune system, and reducing inflammation.