Introduction

Black garlic, also known as fermented black garlic,is made by fresh raw garlic fermenting 60-90 days in the high temperature and humidity of the fermentation tank. It contains high trace elements, sweet and sour taste, and no garlic flavor.

Plant source:Allium sativum L.

Main constituent:S-allyl-L-cysteine

Appearance:Brown Fine Powder

Application: can be widely used in functional food and health care products.

Package:25kg /drum.

Storage:Store in sealed containers at cool & dry place.Protect from light, moisture and pest infestation.
Shelf life:2 years if sealed when properly stored.