| Unit Price: | USD 15.4000 - 16.0000 / Kilogram |
|---|---|
| Payment Type: | L/C,T/T,D/P,Paypal,Money Gram,Western Union |
| Incoterm: | FOB,CFR,CIF,FCA,CPT |
| Min. Order: | 100 Kilogram |
Basic Info
Model No.: Single
Type: Normal White
Style: Whole
Color: White Skin Garlic
Colour: Black
Package: 100g/250g/500g
Certificate: FDA
Taste: Sweet And Sour
Validity: 24 Months
Product Type: Liliaceous Vegetable
Storage: Ventilated Place
Applicaiton: Food
Product name: Single Blakc Garlic
Additional Info
Packaging: Polyethylene Bag,PET Bottle,Carton
Productivity: 300T/year
Brand: Tongxi
Transportation: Ocean,Land,Air
Place of Origin: CHINA
Supply Ability: 300T/year
Certificate: HEALTH CERTIFICATE,PHYTOSANITARY CERTIFICATE
HS Code: 2005999990
Port: Qingdao
Product Description
Solo black garlic, also known as single clove black garlic, single bulb black garlic, is a variety of Allium ampeloprasum.
The size of the single clove differs from approximately 25 to 50 mm in diameter. It has the flavour of the garlic clove but is somewhat milder and slightly perfumed.
After fermenting and drying process in our black garlic fermentation machine, you will get good quality black garlic.
It originates in Yunnan province in Southern China. The appearance is somewhat akin to that of a pickling onion, with white skin and often purple stripes.
Solo garlic offers the advantage, compared to traditional garlic, of being very quick and easy to peel.The harvest time is February to March every year.
It has a strong fragrant taste compared with multi(whole) clove regular garlic. It also has a high nutrition content.
Its price is higher than regular multi-clove garlic but those people who buy it simply love it.
Black Garlic Production Process
Fresh organic garlic → Cleaning → Dehydration → Clip → Outfit fermentation dish → Fermentation room → Fermentation → Booth cool room → Ripen → Sterilization room → Black garlic sorting room → Inner packing → Outer packing → Black garlic storeroom
Tongxi Black Garlic is produced by fermentation of regular white garlic. Fermentation is done under controlled temperature and humidity without any additives or preservativesin a black garlic fermentaion machine for three weeks days.
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.
It now has a sweet and sour flavour, similar to dried fruit, smoky and slightly chewy, but the benefits remain and even more.Black garlic is rich in 18 kinds of essential amino acids in the human body.
We know that garlic itself is a very good health food, while the role of black garlic is really amazing. For diabetes, hypertension, high cholesterol, cancer prevention and treatment have a very significant effect.
Single (Solo)Black Garlic has rich nutriments which is the human body needed and can even improve the function of essential. Therefore, the black garlic has eliminate fatigue, improve physical strength, resolve constipation, protect the liver, increase prostate activity, promote sleep and other functions.It is recommended to consume up to 2-3 bulbs per day.
Once you have peeled the clove it is ready to eat.Clove Black Garlic should have 24 months shelf life if stored in the correct conditions.
If you are interested, we can also can supply whole black garlic and peeled black garlic, black garlic paste and so on. They also have a long time shelf life.
.png)
Contact Now
