Explore the world of Umami. Black garlic has a higher concentration of antioxidants and less allicin content than white garlic. The antioxidant and antibacterial properties of black garlic make it a super-food that can aid in the well-being of the body. Umami Italian black garlic is produced through a thermal ripening process, without the addition of preservatives or chemical additives. The process is completely natural and takes place in a temperature and humidity controlled environment for about 1 month at temperatures between 50°C and 80°C. This production technique greatly enhances the natural properties of garlic, changing its color, flavor and texture. In addition, the aging process makes it extremely digestible compared to fresh garlic.