|Payment Type:||L/C,T/T,D/P,Paypal,Money Gram,Western Union|
|Min. Order:||100 Kilogram|
|Delivery Time:||30 Days|
Model No.: BG-002
Packaging: Polyethylene Bag,PET Bottle,Carton
Place of Origin: CHINA
Supply Ability: 300tons/year
Certificate: HACCP,HEALTH CERTIFICATE,PHYTOSA
HS Code: 2005999990
Port: Qingdao Port
Aged Black garlic is a kind of food which is made by placing fresh raw garlic in a black garlic fermentation machine for natural fermentation for 60 to 90 days. We all know that garlic is good health food, and the effect of black garlic is astonishing. 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. whole black garlic now has a sweet and sour flavour, similar to dried fruit, smoky and slightly chewy, but the benefits remain and even more. Fermented Black garlic is rich in 18 kinds of essential amino acids in the human body.
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.
fermented Black garlic is divided into multi bulb black garlic and single bulb black garlic,The single black garlic is a specialty of China.
Normally the fermented 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 peeled Black Garlic should have 24 months shelf life if stored in the correct conditions.