Revered as a Superfood in Asia for millennia, ONYX Black Fermented Garlic has a versatile Umami flavor, best described as being slightly sweet with a savory undertone and rich deliciousness!  It adds an undeniable depth of flavor to nearly every dish with the bonus of enhanced nutritional value, such as the ability to decrease pathogens, inflammatory conditions, insulin resistance, cancer risk, and heart health issue risk.  Additionally, black garlic strengthens the immune system and is rich in bioavailable nutrients and phytonutrients!

ONYX Black Fermented Garlic begins as raw garlic that is carefully aged for four weeks using a scientifically controlled process combining low heat and a specific level of humidity. This self-fermentation process creates a natural enzymatic caramelization effect transforming the garlic into its signature black color, bringing out its natural sweetness. In addition, the self-fermentation process enhances the bioavailability of garlic’s naturally-occurring health benefits while being gentle on the stomach, accentuates its natural sweetness with savory tones, creates a pleasing prune-like texture thus often referred to as the “Gummy Bear of Garlic” and dramatically reduces its odor, making it nearly odorless.

One compound of import is s-allyl-cysteine or SAC; black garlic contains 5.84mg of SAC as opposed to raw garlic 0.32mg content. This compound is more stable than allicin, is easily absorbed by the body and helps reduce cholesterol synthesis making it extremely heart-healthy. It is easy to see why ONYX Fermented Black Garlic is considered a Superfood!