|Min. Order:||100 Kilogram|
Packaging: Polyethylene Bag,PET Bottle,Carton
Place of Origin: CHINA
Supply Ability: 300T/year
Certificate: HEALTH CERTIFICATE,PHYTOSANITARY CERTIFICATE
HS Code: 2005999990
It appears black in colour and shrinks during the fermenting process.
The cloves varies in diameter between 5.0 - 6.0cm and weights in at 30-40g before being peeled.
Fresh organic garlic → Cleaning → Dehydration → Clip → Outfit fermentation dish → Fermentation room → Fermentation → Booth cool room → Ripen → Sterilization room → Black garlic sorting room → Inner packing → Outer packing → Black garlic storeroom
Tongxi Black Garlic is produced by fermentation of regular white garlic. Fermentation is done under controlled temperature and humidity without any additives or preservatives for 60 to 90 days. Natural sugars and amino acids in white garlic are then turned into melanoidin which gives the black colour of the garlic. During fermentation, the ingredients and taste of the white garlic also changed. The pungent smell and strong taste is gone. It now has a sweet and sour flavour, similar to dried fruit, smoky and slightly chewy, but the benefits remain and even more.Black garlic is rich in 18 kinds of essential amino acids in the human body.
We know that garlic itself is a very good health food, while the role of black garlic is really amazing. For diabetes, hypertension, high cholesterol, cancer prevention and treatment have a very significant effect.
Black Garlic has rich nutriments which is the human body needed and can even improve the function of essential .Therefore, the black garlic has eliminate fatigue, improve physical strength, resolve constipation, protect the liver, increase prostate activity, promote sleep and other functions.
Normally the Back Garlic has 10-12 cloves. It is recommended to consume up to 1 bulb per day.
Once you have peeled the clove it is ready to eat.Clove Black Garlic should have 24 months shelf life if stored in the correct conditions.