Garlic has been used as both food and medicine in many cultures for thousands of years, but due to its acute odor, it was very difficult for anyone to consume garlic regularly. 

Black garlic is garlic that has been aged for a month in a special fermentation process under  heat, where it develops its dark color, softer texture and sweeter taste all naturally without adding any additives and preservatives. 

Tongxi Black Garlic is produced by fermentation of regular white garlic. Fermentation is done under controlled temperature and humiditywithout any additives or preservatives for 60 to 90 days. Natural sugars andamino acids in white garlic are then turned into melanoidin which gives theblack colour of the garlic. During fermentation, the ingredients and taste of the white garlic also changed.

The pungent smell and strong taste is gone. It now has a sweet and sour flavour, similar to dried fruit, smoky and slightly chewy, but the benefits remain and even more.Black garlic is rich in 18 kinds of essential amino acids in the human body.

 Black Garlic has rich nutriments which is  the human body needed and can even improve the function of essential .Therefore, the black garlic has eliminate fatigue, improve physical strength, resolve constipation, protect the liver, increase prostate activity, promote sleep and other functions.

Normally the Back Garlic has 10-12 cloves. It is recommended to consume up  to 1 bulb per day. 
Once you have peeled the clove it is ready to eat.Clove Black Garlic should have 24 months shelf life if stored in the correct conditions.