Black garlic is a uniquely fermented superfood, prized for its rich umami flavor and exceptional health benefits. Through a slow, natural aging process, fresh garlic transforms into soft, sweet black cloves with antioxidant levels up to 10x higher than raw garlic.

Classification and deep-processed products of black garlic

Black garlic is a food made from fresh raw garlic and fermented in a fermentation box for 15-120 days. It has good antioxidant effect and has certain dietary health care for chronic diseases such as diabetes, hypertension and hyperlipidemia. curative effect.	Solo black garlic Country of original: Yunnan Province ,China	Black Garlic Granules Use black garlic powder press to Granules Package:10kgs\bag
solo black garlic size：2.0-2.5cm 2.5-3.0cm 2.8-3.2cm 3.5-3.8cm 3.8-4.2cm Package:250g、500g、454g	Bulbs black garlic size:6.5cm Package:500g/plastice bag	Black garlic paste 100%black garlic Package:150g,454g,800g
Bulbs peeled black garlic size:6.5cm Package: 454g、500g、10kgs	Peeled solo black garlic size:2.2-2.8cm 2.8-3.2cm 3.2-3.5cm 3.5-4.2cm Package: 454g、500g、800g、920g	Black Garlic Machine Size: L1050cm W 200cm H 260cm Capacity:3000kgs fresh garlic

Model NO.	black garlic	Storage Method	Normal
Shelf Life	>12 Months	Processing Type	Fermented
Material	Agricultural Products	Moisture	33%-37%
Tasty	Sweet an Sour	Color	Black
Edible	Eat Dircity or Cooking	Packing	5kg/Carton or as Request
Storage	Dried Place	Grade	Top Grade
MOQ	500kg	Sample	Offer Freely Within 500g
Transport Package	Carton	Specification	4.5cm-6.5cm
Origin	China	HS Code	2005999990
Production Capacity	50000mts/Year

**Why Choose Our Black Garlic?**
**100% Organic & Non-GMO** – Grown without pesticides
**Slow-Fermented 60+ Days** – Maximizes nutrients like S-allyl cysteine (heart health)
**Versatile Gourmet Ingredient** – Adds depth to soups, sauces, meats & desserts
**Lab-Tested Quality** – Guaranteed purity and potency

**Health Benefits Backed by Science:**
Boosts immunity & circulation
Supports heart and brain health
Rich in antioxidants (ORAC score: 5,000+)
Lowers inflammation naturally

**Global Export Standards:**

We supply bulk black garlic (whole cloves/paste/powder) meeting EU, USDA, and JAS organic certifications. Ideal for health food brands, chefs, and supplement manufacturers.

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The Science of Black Garlic’s Sweetness

How pungent raw garlic transforms into a sweet, savory delicacy through biochemical processes

Black garlic’s sweetness is a fascinating phenomenon in food science. Unlike what many assume, no sugar is added during its production. Instead, the sweetness results from complex biochemical transformations that occur when fresh garlic undergoes a controlled fermentation process under specific temperature and humidity conditions.

Raw Garlic vs. Black Garlic: A Comparative Analysis

Aspect	Raw Garlic	Black Garlic	Key Transformation Reason
Taste	Pungent, spicy	Sweet and tangy with caramel and dried fruit notes	Decomposition of pungent allicin; conversion of starch to simple sugars (fructose, glucose)
Texture	Hard, crunchy	Soft, jelly-like, similar to dried fruit	Prolonged heating softens cell structure; partial water evaporation
Color	White or pale yellow	Dark brown to black	Maillard reaction: reaction between sugars and amino acids producing dark pigments
Key Components	Rich in allicin (pungent source), starch (polysaccharides)	Allicin decreases; S-allyl cysteine (SAC), polyphenols and other antioxidants increase significantly	Enzymatic reactions break down large molecules (starch, proteins) into smaller ones (sugars, amino acids)

1. Enzymatic Reactions: Releasing Sweetness

Fresh garlic contains substantial amounts of starch (a polysaccharide) and proteins. During the fermentation process at 60-70°C with controlled humidity, the garlic’s natural enzymes (like amylase) become activated.

• These enzymes act like “scissors,” cutting the non-sweet starch into small, sweet-tasting simple sugars (such as fructose and glucose).
• Proteins are simultaneously broken down into various amino acids, which become reactants for the next crucial process.
• The pungent compound allicin decomposes, eliminating the spicy taste that would otherwise mask the emerging sweetness.

2. Maillard Reaction: Creating Flavor & Color

As fermentation progresses, the simple sugars and amino acids produced in the first stage interact under heat to initiate the famous Maillard reaction.

• Color development: This reaction gradually turns the garlic cloves from white to deep brown or black.
• Flavor creation: It generates complex aromatic compounds that produce caramel, toffee, and dried fruit-like flavors.
• Enhanced perception: These aromas further reinforce the perception of sweetness through both smell and taste.

The Maillard reaction is the same process responsible for the appealing colors and flavors in roasted coffee, baked bread, and grilled meat.

The Transformation Process

Black garlic production can be visualized as a four-stage transformation:

Stage 1

Fresh garlic with intact cells containing starch and alliin

Stage 2

Heating (60-70°C) activates enzymes that break down starch into sugars

Stage 3

Maillard reaction between sugars and amino acids creates new flavors and dark color

Stage 4

Final product: sweet, soft black garlic with complex flavor profile

Simple Summary

The transformation of garlic into black garlic can be thought of as a “deep refinement” of the garlic itself. Through precisely controlled temperature and humidity conditions:

• Starch converts to sugar via enzymatic reactions
• Pungent compounds break down, eliminating the spicy taste
• The Maillard reaction between sugars and amino acids creates the characteristic dark color and rich, sweet flavor

This natural process, requiring 60-90 days of careful fermentation, transforms pungent raw garlic into a sweet, soft, nutrient-rich food with remarkable health benefits.

Benefits of Black Garlic for Blood Circulation

Benefits of Black Garlic for Blood Circulation

Black garlic, created by fermenting fresh garlic under controlled heat and humidity, develops unique bioactive compounds that offer significant benefits for blood circulation. These benefits primarily stem from changes in its active components during fermentation, making it more potent and bioavailable than its raw counterpart.

Key Benefits and Mechanisms

Benefit	Key Components	Mechanism & Effects
Promotes Vasodilation	S-allyl cysteine (SAC), Thiosulfinates	Stimulates the endothelial cells lining blood vessels to produce more Nitric Oxide (NO), a potent vasodilator. This relaxes and widens blood vessels, reducing resistance to blood flow.
Helps Regulate Blood Pressure	S-allyl cysteine (SAC)	As a direct result of vasodilation, the force exerted on artery walls decreases, which contributes to lowering blood pressure and easing the heart’s workload.
Improves Blood Lipid Profile	Antioxidants (Polyphenols, Flavonoids)	Helps reduce the oxidation of “bad” LDL cholesterol—a key step in plaque formation. It may also help lower triglyceride levels, thereby slowing atherosclerosis and keeping arteries clear.
Protects Blood Vessels	Polyphenols, Flavonoids	The high antioxidant content neutralizes free radicals, reducing oxidative stress and damage to the vascular endothelium. This protects the blood vessels from the initial injury that leads to atherosclerosis.
Inhibits Platelet Aggregation	Sulfur Compounds	May help prevent excessive clumping of platelets in the blood, thereby reducing the risk of thrombus (clot) formation and helping to maintain smooth blood flow.

Summary: How Black Garlic Supports Circulation

In essence, black garlic works through a powerful three-pronged approach to support a healthy circulatory system:

• Relaxes Vessels: Promotes vasodilation for smoother blood flow.
• Cleanses Blood: Improves lipid profile and prevents plaque buildup.
• Protects Structure: Shields blood vessel walls from oxidative damage.