Raab organic black garlic is obtained by a special process. Erntesegen -free white organic garlic from Spain is stored for a defined period of time when the air humidity and temperature are controlled. During this maturation, the garlic becomes black, whereby this coloring is reduced in the subsequent pulverization. S-allylcysteine ​​is created when the garlic is maturated. The fleeting sulfur compounds responsible for the characteristic smell and taste of the garlic are dismantled. In terms of taste and odorless, contains S-allylcystone consumption recommendation/use 1 capsule with plenty of liquid for a meal. Hydroxypropyl methyl cellulose