Buy Black Garlic – Fermented Extracts with S-Allylcysteine
Black garlic is ordinary garlic (Allium sativum) that gains its dark colour, soft texture and mild, sweet-balsamic aroma through a controlled fermentation process lasting several weeks. This maturing process produces characteristic compounds such as S-allylcysteine along with numerous polyphenols. In this category you'll find fermented black garlic extracts from Scheunengut – standardised, vegan and lab-tested.
Origin & Production
The starting material is the whole garlic bulb, fermented under controlled warmth and humidity without additives. A concentrated extract is then obtained from the matured black garlic – typically at a ratio such as 25:1, which concentrates the plant compounds it contains.
Standardisation & Form
What matters is the standardised content: high-quality extracts transparently state their share of polyphenols (e.g. around 15%) and S-allylcysteine. Black garlic is mostly available as capsules or powder, sometimes combined with red yeast rice or pomegranate.
What to look for when buying
- Standardised content of polyphenols and S-allylcysteine
- Origin and gentle fermentation clearly declared
- Vegan, free from unnecessary additives
- Independently lab-tested quality
Black Garlic at Scheunengut
We rely on standardised, highly concentrated extracts from fermented garlic. Related plant compounds include resveratrol and quercetin. All products are bottled and lab-tested in Germany.
