Our Story

Our Story

Why we ferment

Alliora started with a simple frustration: garlic is one of the most studied foods on earth — and most garlic pills don't work.

Here's the problem nobody prints on the label. The compound fresh garlic is famous for breaks down almost instantly. By the time a cheap capsule of garlic powder reaches your blood, the active part is mostly gone. You've been swallowing the reputation, not the substance. We call it dead powder.

The 60-to-90-day answer

Centuries ago, Korean families discovered that when whole garlic bulbs age slowly in careful heat and humidity, something remarkable happens. The cloves turn black and sweet — and the fragile compound transforms into S-Allyl-Cysteine (SAC): stable, water-soluble, and able to survive digestion.

That transformation can't be rushed. Ours takes 60 to 90 days per batch. Then we standardize every batch for ultra-high SAC, concentrate it from the equivalent of 6,000 mg of fresh garlic per serving, and seal it into two odorless softgels a day.

What we promise

Every batch is third-party lab tested. Every pouch is 100% odorless — no garlic breath, ever. And every order is covered by our 90-day money-back guarantee: if you're not convinced, return your pouches, even empty, for a complete refund.

No rituals, no twelve-step protocols, no drawer full of half-used bottles. One compound, done properly.

— The Alliora Team
info@tryalliora.com