Black Garlic Benefits From Fermenation

Basic Info

Model No.: Whole

Type: Normal White

Style: Whole

Color: White Skin Garlic

Validity: 24 Months

Application: Culinary

Certificate: FDA

Taste: Sweet And Sour

Supply: All Year Around

Product Type: Liliaceous Vegetable

Product Name: Whole Black Garlic

Size: 6CM

Name: Whole Black Garlic

Packing: 4pcs/bag

Additional Info

Packaging: 12pcs/abg

Productivity: 500tos/year

Brand: Tongxi

Transportation: Ocean,Land,Air

Place of Origin: Shangdong Proviene

Supply Ability: All year around

Certificate: FDA,HACCP

HS Code: 2005999990

Port: Qingdao

Product Description

Product Description

• 1.  Our FDA Certificate Fermented Black Garlic has a powerful antioxidant that helps fighting fatigue and ageing effectively
  
• 2. Contains black garlic 4 pcs/bag , totally natural, obtained through garlic fermentation in a black garlic machine, without any added colorings or  preservatives
  
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• 3.Its licorice flavor ensures no bad breath and it is riched in 18 amid acid. 
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• 4.Use it in any recipe: salmon toast with black garlic, beef meat with black garlic sauce, hummus with black garlic, black garlic gazpacho, asparagus with black garlic aioli, you name it! You can also have a couple of cloves every morning before breakfast.
• 5.Keep in a dry and fresh space
• 6 Our company can provide various kinds of balck garlic, such as peeled black garlic, black garlic paste and black garlic powder and so on.
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Detailed Images

Studies have shown that black garlic has twice the amount of antioxidant as raw garlic. Black garlic is packed with high amounts of s-allylcycteine which helps inhibit cholesterol buildup. Other believed benefits include preventing heart diseases and cancer,  and   reducing inflammation. 

Black garlic goes great on your cheese plate or with a glass of Cabernet Sauvignon. Try stuffing your chicken breast with it, or using it in a barbeque sauce. As an ingredient, black garlic is versatile enough to use as a dominant  flavor or as a subtle garnish.

Black garlic is an ancient ingredient - it was apparently first made in Korea, as much as 4,000 years ago - that is back in style with food-lovers and nutritionists alike.

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