Black Garlic Benefits: Why Nutrifense 90-Day Fermented Superfood Beats Raw Garlic
Sweet, jelly-like black garlic cloves with zero garlic smell, gentle on your stomach and rich in naturally formed SAC, GABA, Cycloalliin and Pyroglutamic Acid.
- • 80mg S-Allylcysteine (SAC) per 100g – highly bioavailable antioxidant compound.
- • High GABA & Cycloalliin – naturally formed during slow fermentation.
- • Zero raw garlic burn – smooth, sweet, balsamic-like taste.
Cash on Delivery available across India • Usually ships within 24–48 hours.
- ✓ Organic, single-origin garlic, slowly transformed over 90 days.
- ✓ No added sugar, colours, flavours or preservatives.
- ✓ Ideal for daily use in Indian & fusion recipes.
- ✓ Gentle on sensitive stomachs, easy to include in any routine.
Raw Garlic is Powerful – But Hard to Use Every Day
Nutrifense Black Garlic keeps the power of garlic, removes the smell and harshness, and adds naturally formed compounds you don’t get from regular cooking.
Why most people can’t stick to raw garlic
- • Strong smell on breath and sweat.
- • Can irritate sensitive stomachs when eaten raw.
- • Cooking destroys a large part of its active compounds.
- • Difficult to eat consistently before work or social events.
How Nutrifense Black Garlic fits real life
- • Naturally sweet, mild, balsamic-like flavour.
- • No raw garlic smell – safe before meetings, travel or dates.
- • Fermentation transforms harsh allicin into stable SAC and other compounds.
- • Just 1–2 peeled cloves a day – eat as-is or mix into your food.
Key Compounds & Nutrient Profile (Per 100g)
Slow fermentation unlocks unique compounds that are either absent or very low in raw garlic and typical garlic supplements.
*Values are from third-party lab testing of a representative batch. Natural variation can occur between harvests.
Black Garlic vs Raw Garlic: A Practical Comparison
Both start from the same clove – but a 90-day transformation makes a big difference in how you can use it every day.
90 Days of Slow Fermentation – No Shortcuts
We don’t “cook” garlic. We gently age it in a controlled environment so nature can do the real work.
Single-Origin Garlic Selection
We start with carefully selected garlic from trusted farms, rich in the natural precursors needed to form SAC, GABA and other compounds.
Controlled Temperature & Humidity
Garlic bulbs are aged for around 90 days under tightly controlled conditions so the natural enzymatic reactions can slowly transform the cloves.
Natural Colour & Texture Change
Over time the cloves turn black, become soft and jelly-like, and develop their characteristic sweet, tangy flavour – without any additives.
Peeled, Packed & Lab-Tested
Cloves are peeled, hygienically packed and tested by third-party labs so you know exactly what you’re putting into your body.
How Nutrifense Black Garlic Fits Into Your Wellness Routine
Traditional wisdom + modern testing – explained in simple language so you can decide if it’s right for you.
How to Use Nutrifense Black Garlic (No Chef Skills Needed)
Start small, stay consistent and treat it like a tasty, functional ingredient – not a bitter pill.
Start with 1 clove per day and slowly move to 2 if it suits you. Listen to your body.
Simple, Pure, Powerful – What You Get in Each Jar
Designed for busy people who want real food–based support, without complicated routines.
Peeled Cloves (50g Jar)
• Approx. 10–12 peeled black garlic cloves.
• Typically lasts 6–7 days at 1–2 cloves per day.
• Packed for freshness, ready to eat from the jar.
- ✓ No added sugar, colours or synthetic flavours.
- ✓ Single-origin garlic, naturally fermented.
- ✓ Free delivery anywhere in India.
- ✓ Cash on Delivery option available.
Who it’s ideal for
- • People who love garlic’s benefits but dislike the smell and stomach burn.
- • Professionals who need “office-safe” wellness habits.
- • Foodies who enjoy experimenting with new flavours in everyday cooking.
- • Those building a long-term, food-first wellness routine.
When to be cautious
- • If you are on blood-thinning medication, consult your doctor before use.
- • If you have known garlic allergy or intolerance, avoid black garlic as well.
- • Pregnant or nursing women should consult their healthcare provider.
Japanese Research on Black Garlic Benefits
Black garlic has been extensively studied in Japan for its enhanced antioxidant and gut-friendly properties, especially when compared to raw garlic.
Long-term fermentation increases bioactive compounds such as S-Allylcysteine (SAC), which research links to improved digestion, immunity, and cardiovascular health. These findings are widely referenced in Japanese food science and fermentation research.
To maintain transparency, you can review an official Japanese research summary here:
What Our Customers Are Saying
Real people who wanted consistent, practical garlic support – without the usual drawbacks.
Frequently Asked Questions
If you’re new to black garlic, you’re not alone. Here are answers to the most common questions we hear.