1
Suitable Consumers for Black Garlic
A: People who don' t like spicy garlic or have sensitive digestive systems. Black garlic completely decomposes its spicy substances, has mild properties, and does not irritate the esophagus or stomach mucosa. It is suitable for people who want to eat garlic for nutrition but are not tolerant to the stimulation of raw garlic.
B: Daily health preservation or sub-health population. Black garlic contains high active antioxidant substances, suitable for people with irregular sleep patterns, long time sitting, and a focus on dietary adjustments. It is used as a daily dietary ingredient.
C: Middle aged and elderly population. The taste of black garlic is soft, glutinous, easy to chew and easy to digest, mild and non irrigating. It can be consumed in small amounts daily, suitable for the daily dietary needs of middle-aged and elderly people.
D: People who smoke or have a high-fat, high-salt diet. Black Garlic can be used as a daily side dish or snack ingredient to balance the dietary burden. It is recommended to consume it after meals.
E: Ordinary healthy adults and office workers. Black garlic is portable and easy to eat. It can be used as a snack, as well as added to dishes and soups. It is suitable for various scenarios such as office and home use.
F: Flavor diet enthusiasts. Black garlic has a sweet, sour and dense taste, which can be paired with dishes and tea drinks. It is suitable for people who like specialty ingredients and creative cooking.
2
Daily Consumption
Adult 1-2 or 2-4 heads of single clove black garlic
3
Shelf Life of Black Garlic
1-2 years with sealed package under cool environment(20℃-26℃)
After opening, it is easy to absorb moisture and lose flavor when exposed to air. It should be refrigerated and sealed for storage. It is best to consume it within 15 days
4
The efficiency of Black Garlic
After constant temperature fermentation, the spicy allicin in garlic is significantly decomposed, and its irritability disappears; The content of active substances such as polyphenols, SAC (S-allyl cysteine), flavonoids, SOD (superoxide dismutase), and amino acids has significantly increased, making nutrients more easily absorbed by the human body. Black garlic has antioxidant, anti-aging, and immune regulating effects, as well as cardiovascular protection, gastrointestinal regulation, digestion assistance, insulin sensitivity improvement, sleep improvement, and calming effects. However, it should be noted that black garlic is only used as a health food and cannot replace medication.
5
How to distinguish the quality of black garlic?
Appearance : Good quality black garlic is black&glossy,skin is intact&undamaged,flesh is firm and not soft or rotten. Bad quality black garlic’s color is dull,gray,partially white and the skin is sticky.
Touch : Good quality black garlic is elastic and moderate softness. If too soft,it will rot when squeezed(excessive fermentation/soaking in water). If too hard and dry(insufficient fermentation)
Eat : Good quality black garlic has natural sour and sweet taste with out pungent sour, burnt, or smoky flavors
6
Any additives during production(for example,sugar)?
No any additives during production. Flesh garlic is the only raw material. Garlic's own sugar is converted into fructose and glucose through enzymatic hydrolysis, naturally producing a sweet taste.
7
Where is the origin of raw material for single clove black garlic?
Our single clove black garlic is fermented from Yunnan fresh single clove garlic. Yunnan single clove garlic has more compact garlic flesh,high sugar content. Which is mainly raw material for high end black garlic. Finished single clove garlic has better sweetness and excellent appearance.
Shandong garlic has a large size and high yield, suitable for multi clove black garlic.
8
Single clove black garlic VS multi clove black garlic
Single clove black garlic : full flesh,dense texture,better flavor and taste,higher nutrient content
Multi clove black garlic : cost-effective,suitable for deep processing (black garlic sauce, beverages)
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What is Black Garlic? The difference with regular garlic
Black Garlic is 100% derived from fresh garlic through natural fermentation under high temperature and high humidity environment,without any additives. The taste is soft, glutinous, sweet and sour, without fresh garlic’s spicy and stimulating, and the nutrients are more easily absorbed.
We use innovative natural fermentation techniques to bring healthy and delicious black garlic from China to dining tables worldwide.