First of all, we need to know that black garlic is not rotten, it is fermented garlic from organic garlic. And it has such names as aged garlic, fermented garlic, black garlic and fermented black garlic.

The fermented Black Garlic is rich in Polyphenol, antioxidant, containing 20 times more than general fresh ones, and Aricine of the organic compound is 1.4 times than the general white garlic. Organic compaund works as nutrients and tonics by reinforce the physical strength and relieve fatigue.

Moreover, black and soft fermented garlic is 100% non-additive, tastes sweet and sour. While the fresh garlic is rich in smell and hot in taste.

Black garlic is matte-black and gooey-soft with a chewyishy texture. It’s the new plaything of gourmet restaurant kitchens across the U.S.. and its recent appearance on Top Chef and Iron Chef television shows created newfound fame for this otherwise frightful thing.

As we known, garlic can be used in many ways - raw or cooked; whole, crushed or sliced; as a main ingredient or as a seasoning. Raw garlic is stronger than cooked, minced stronger than sliced. Roasted whole it has a totally different taste to eaten crushed and raw. A relatively new idea is black garlic, which is sweet and sticky with a hint of balsamic vinegar taste.

The taste of black garlic is sweet, mild, caramelly and reminds me of molasses. When you bite into a raw clove, you don’t get the harsh-hit-you-in-the-face that regular garlic has. It’s smooth, soft and the garlic flavor is mellowed out times one-hundred. --- Jaden, a professional recipe developer, TV chef and cookbook author.

2.How about the packing?

Usually the packing is 25 kg / carton ,or according to your requirement.

3. What documents you provide? 

Usually provide Bill of loading,Phytosanitary certificate and Origin certificate, or as your markets special requirements.

4.What is loading port?

Usually the port is Qingdao port, China

Jinxiang--China Garlic Hometown