1. What makes it special?
A slow, natural fermentation combines raw honey and garlic to produce complex flavors while preserving plant compounds.
2. Taste and Texture
Sweet, tangy, and complex flavor.
3. Functional Benefits
✓ Texture of raw honey
✓ Sulfur compounds from garlic
✓ Natural enzymes
4. Main Constituents
• Allicin derivatives
• Organosulfur compounds
• Polyphenols
5. Directions for Use
One teaspoon daily.
6. Fermentation Science
Microbial Diversity: 10–30 strains
Estimated CFU: 10⁶–10⁸ per teaspoon
Predominant Strains: Lactobacillus spp.