Feremented Black Garlic From Organically Grown Garlic

Basic Info

Model No.: Whole

Type: Normal White

Style: Whole

Color: White Skin Garlic

Name: Appetizing Single Bulb(Solo) Black Garlic

Size: 6CM

Shelf Life: 24 Months

Water Content: 30%

The Cultivation Type: Organic

Shape: Ball

SECTION: Whole

Taste: Sour And Sweet

Dry Type: Fermentation

Packing: Vacuum Pack/Carton

Additional Info

Packaging: Polyethylene Bag,PET Bottle,Carton

Productivity: 300tons/year

Brand: TONGXI

Transportation: Ocean,Land,Air

Place of Origin: CHINA

Supply Ability: 300tons/year

Certificate: HACCP,HEALTH CERTIFICATE,PHYTOSA

HS Code: 2005999990

Port: Qingdao Port

Product Description

Aged Black Garlic Product Description

What is aged black garilc?

1. The  Black Garlic starts as a freshly harvested organically grown garlic in a garlic farm. 

2. The garlic is fermented  under a controlled temperature and humidity to initiate the fermentation processin a black garlic machine

 3. After a persion of 60 – 90 days, the fresh garlic is transformed to the fermented black garlic.

4.  In the fermented black garlic phase, the black garlic posses 5 to 10 times the amount of antioxidants compared to the fresh garlic.

5. Black garlic's sweet, mellow flavour with hints of balsamic vinegar and undertones of white garlic make it an intriguing addition to a wide variety of recipes. 

6. Our compamy can provide various kinds of black garlic, such as black garlic paste, black garlic powder and whole black garlic and so on.

6. Black garlic can be added to roasts, pasta, sauces, stir fries, salads and pizzas as well as being enjoyed as a snack in its own right.

7. Black Garlic is low in fat, rich in natural sugars, amino acids and contains absolutely no additives.

Detailed Images

1. Black garlic is a pure natural health food adopting international leading special biological fermentation, screening high quality garlic carefully, fermenting spontaneously after 60-90 days, soft and slippery, sweet and sour taste, black-jelly shape. 

2. In garlic fermentation process, the protein breaks down into amino acids, carbohydrates, especially allicin breaks into the odorless, low irritating and deoxidizing alliin, so the garlic become black one.

3.  Black garlic changs the taste of garlic, maintains and enhances the edible and medicinal value, makes people absorb the nutrition more easily while eating, eliminates the spicy excitant odor, becomes a kind of pure natural green health food without any addition agent, which is rich of nutrition and delicious.

Enhance immunity

Experiments show that the fat-soluble volatile oil which the black garlic can increase macrophage phagocytic function significantly, and can enhance the role of the immune system. Allicin has a lipid-activated by the sugar composition of membrane function, can increase its permeability, enhance the metabolism of the cell, energy improved, corresponding strengthening of immunity. Lysine, serine have to improve immune function, vitamin C can also enhance the body's immunity. Black garlic contains zinc involved in the synthesis of hormones to improve the body's immune system.

Related product

Q1. What is your terms of packing?

A: Generally, we pack our goods in neutral white boxes and brown cartons. If you have legally registered patent, we can pack the goods in your branded boxes after getting your authorization letters.

Q2. What is your terms of payment?

A: T/T 50% as deposit, and 50% before delivery. We'll show you the photos of the products and 

packages before you pay the balance.

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