Whole Black Garlic is made of the whole fresh white garlic .

 It appears black in colour and shrinks during the fermenting process. 

The cloves varies in diameter between 5.0 - 6.0cm and weights in at 30-40g before being peeled.

Tongxi Black Garlic is produced by fermentation of regular white 

  garlic. Fermentation is done under controlled temperature and humidity

 without any additives or preservatives for 60 to 90 days. Natural sugars and

 amino acids in white garlic are then turned into melanoidin which gives the

 black 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.

 1.Prevent cancer, control blood sugar, strengthen the function of internal  organs.

2.Sweet and sour taste, no stimulation. 

3.Disinfection, disease prevention wall.

4.Anti-oxidant ability.

5.Enhance immune function.

6. Regulate blood sugar levels Strongly.

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.