How to distinguish the quality of black garlic?

Adult 1-2 or 2-4 heads of single clove 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

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.

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.

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.