INTRODUCTION:

Black garlic is also called fermenting garlic, it is not a kind of new kind of garlic.

It is a type of garlic in which a simple garlic or garlic clove on the skin takes 60 to 90 days to ferment in a fermentation room with high temperature and high humidity after long fermentation. And during ripening, the protein contained in garlic is broken down into various amino acids that are beneficial to the human body. The carbohydrates are broken down into fructose and keep Allin completely in the garlic. After fermenting black garlic sour-sweet and waxy taste is sweet, like dried fruit, after eating garlic is not lost, healthy and complete fusion cuisine, it is a very good and healthy food without additives, high value black garlic will enter the market.

                                     Nutritional Ingredient Form

Specification

1. Heath food

2. Raw material from special class fresh garlic(3.5~4.5cm)

3. Nutrients:amino acids, ajoene, vitamins, nicotinic acid, lipoid, calories, sodium, calcium, iron, zinc,potassium, magnesium, selenium and so on

4. Function: Prevent cancer,control blood sugar,strengthen the function of internal organs; Disinfection,disease prevention wall; Anti-oxidant ability; Enhance immune function

The Advantage Of Black Garlic From Our Factory

1.Selected single garlic with purple skin as raw materials.

2.Really full fermentation

The fermentation is more sufficient and the content of active ingredients is higher

After a long period of fermentation and maturity, Converts the protein contained in fresh garlic into amino acids.Carbohydrates are broken down into fructose,And keep the alliin in fresh garlic.So the fermented black garlic is sweet and sour.

The Fermentation Process Of  Single Black Garlic 

Perfect Equipment, Standard Packaging And Production

1. Packaging Details:  2pcs,4pcs,6pcs in  vacuum bag/ bag in ctns

                                      Inner packing: plastic tank
                                      Outer packing: standard carton packing

1. Delivery Detail: 7 works days after you order

2. Storage: Dry and shady place with no bacteria, avoid sunlight and high temperature ( below 20 degrees).

3. Shelf life: 24 months

4. Shipment terms: by sea, by air, by express

By sea(large quantity,but slow speed),by air(medium quantity,quick speed, price is 
moderation),by air(sample, quick speed, high price)

PRODUCT DETAILS

Packaging & Shipping：

1.Packaging Details:  2pcs,4pcs,6pcs in  vacuum bag/ bag in ctns

                                      Inner packing: plastic tank

                                      Outer packing: standard carton packing

2.Delivery Detail: 7 days after you order

3.Storage: Dry and shady place with no bacteria, avoid sunlight and high temperature ( below 20 degrees).

4.Shelf life: 24 months

Our Company：

our advantage：

We have more than 16 years of experience in exporting garlic. Our products have been exported to forty countries and regions, we are highly praised by our customers. Meet the requirements of customers and make friends is our management tenet. We will provide the best quality products, the most affordable price, and the best service to our customers, any needs, please feel free to contact us, your email will be welcomed!

FAQ

1. After you ate black garlic, is there garlic smell?

Answer:Soft and waxy sweet,The smell for black garlic fermented fully is slight.
If you mind, you can take peanut seed or have pure milk

1. Why is the color of black garlic skin darker and lighter?

Answer:The skin of Some black garlic has brown ,Because the scorched skin has not been peeled off. So to make sure the skin of black garlic is perfect, we take off the skin when it is scorched.

1. Black garlic a day to eat a few suitable? What's in it for the body?

Answer :First, black garlic is food. Eating more and less is no side effect to the body.
In general, it is better to eat 2-3 heads very morning and evening.

1. How to choose the best quality black garlic?

Answer:

1. )The size is over 3.5cm.There is no damage to the epidermis ,with big size and more meat

2. )The color of black garlic is dark,The color is darker and the fermentation is better.

3. )Good black garlic contains 15% water,Hardness, elasticity, and chewing are better

4. )The sour and sweet taste is accompanied by the full proof of black garlic fermentation.