Black Garlic is produced from the White garlic by the natural fermentation. White garlic has excellent function like antibiosis, anti-inflammatory. Why we still need the black garlic? Because its big difference with White garlic. The difference of flavor, active ingredients and function. It tastes much better, higher content of allicin, amino acids and S-Allycysteine (SAC). Excellent increasing immunity function. Our main advantage is 100% pure, No dextrin, No additives, No Preservatives. Kosher, Halal and ISO certified.