Many Cloves Black Garlic Using For Cuisine

Basic Info

Type: Peeled

Style: Granule

Color: White Skin Garlic

Shape: Ball

Shelf Life: 24 Months

Supply: All Year Around

Water Content: 30%

The Cultivation Type: Organic

Taste: Sweet And Sour

Dry Type: Hot Air Drying

SECTION: Whole

Name: Peeled Black Garlic

Additional Info

Packaging: Polyethylene Bag,PET Bottle,Carton

Productivity: 300tons

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

Product Description

1. Black garlic is put fresh raw garlic on the fermentation box about 60 days, allowed to naturally fermented black garlic foods. 

2. Peeled Black garlic is made from white garlic after being peeled and fermented.

So the composition and efficacy of black garlic and peeled black garlic is the same.

3. Compared with other black garlic ,such as whole black garlic, single bulb garlic, peeled black garlic has a great advantage: Eating and store easily.

4. Our company is specialize in the exporation of black garlic . Maybe you are a supplier in your country , you can still cooperate with us because we can provide our black garlic machine for you . Then , you can produce black garlic by your self. 

Detailed Images

The effect of black garlic:

1.Prevent cancer, control blood sugar, strengthen the function of internal  organs.
2.Sweet and sour taste, no stimulation. 
3.Disinfection, disease prevention wall.
4.Anti-oxidant ability.
5.Enhance immune function.
6.Regulate blood sugar levels Strongly.

Black garlic melts in your mouth, with a wonderful texture similar to sweet and sour jelly. Does not have a strong garlic smell, and tastes like fruit.
1. Its antioxidation capability is significantly increased, 10 times higher than that of raw garlic, while the essential effectiveness of garlic is not reduced. Some foreign data indicate that there is a significant antioxidant activity of aged garlic extract on sickle red blood cells by reducing the Heinz body count.

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