Unit Price: | USD 14.0000 - 16.0000 / Kilogram |
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Payment Type: | L/C,T/T,D/P |
Incoterm: | FOB,CFR,CIF |
Min. Order: | 100 Kilogram |
Delivery Time: | 21 Days |
Basic Info
Model No.: LRZ-106
Type: Normal White
Style: Whole
Color: White Skin Garlic
Validity: 24 Months
Certificate: HACCP
Taste: Sweet And Sour
Supply: All Year Around
Product Type: Liliaceous Vegetable
Name: Whole Black Garlic
Application: Cooking And Food
Product Name: Peeled Black Garlic
Size: 2.5cm
Packing: 10kg/drum
Additional Info
Packaging: Drum, canned, vacuum bag
Productivity: 500tos/year
Brand: Tongxi
Transportation: Ocean
Place of Origin: Shangdong Proviene
Supply Ability: All year around
Certificate: FDA,HACCP
HS Code: 2005999990
Port: Qingdao
Product Description
Whole Black Garlic Product Description
At the same time, increased precision in garlic is called Su - organic sulfides can activate cells, vitamin B1 can help the sugar into energy, with the lifting of fatigue, enhance physical and other effects.
Producr Name
Peeled Black Garlic
Specification
2.5cm
Application
Culinary, Food, Cuisine
Weighe
10kg/drum
Price
USD$14.50-15.50/kg
Detailed Images
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.
Garlic has been shown to have positive effects for more than 150 different diseases due to its numerous powerful natural phytochemicals
Garlic reduces inflammation, boosts immune function, is toxic to 14 types of cancer, and boosts cardiovascular health in multiple ways
One of garlic`s compounds is allicin, a sulfur-rich compound that is likely its most powerful weapon against bacteria, viruses, fungi, and parasites
Black garlic has recently been discovered to contain twice the antioxidant punch of fresh garlic due to an extensive aging or curing process