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Black Garlic

Black garlic is the high-quality garlic that has fermented by a process of the perfect mix of heat and humidity causing the garlic to fermented.  the product is made of fresh sole garlic or multi-cloves garlic after preliminary cleaning, sterilizing, washing, roasting at low heat for anywhere between 60 – 90 days to make it ferment. 

All process follows a technical process and the product meets the requirements specified in the specification .NON-use of genetically modified raw material in manufacture.  Non-use of food coloring and preservatives. NON-Using the various ionizing radiation the manufacture.

Available Size:

Sole black garlic Muti-cloves black garlic Black garlic with skin Black garlic without skin.

Product Description

Black garlic is a completely natural product. The black color of the garlic occurs naturally as the sugars are drawn out of the garlic during the process of slow roasting. Black Garlic is the perfect mix of sweet/savory. The strong pungent flavors of fresh garlic are gone but the garlic essence remain and add the new flavors of molasses and balsamic. 


- Sweet and sour taste, no irritating odor like garlic. 

- Reduce cholesterol, reduce fatty blood, improve blood circulation. 

- Stabilize blood pressure, protect the cardiovascular system.

- Minimize arteriosclerosis. - Inhibit the growth of cancer cells 

- Lower liver enzymes, protect liver cells, fatty liver - Reduce blood sugar, anti-aging - Enhance immunity, increase resistance - Stimulate digestion, reduce flatulence, bloating.



Sensible indices



Odor & Flavor

Sweet and sour, no garlic smell


Whole garlic

Physic-chemical target




10ppm max

Hygienic target

Total plate count

300cfu/g max


10MPN/100g max

Yeasts and Molds

100cfu/g max

E. Coli



Negative in 25g


 As per EU limited


In 500g plastic bottles, 20 bottles per carton

Shelf life

24 months


Keep the goods under the   sanitary-hygienic standards in dry, clean , good -ventilated warehouse ,uninfected,   the temperature no more than 25 

and relative degree of   humidity no more than 60%