About Black Garlic
(Aged Garlic – Naturally Fermented Superfood) Black Garlic is a functional superfood created by naturally aging fresh white garlic under controlled heat and humidity for 15 to 30 days. This fermentation process turns the cloves deep black, soft, and jelly-like, transforming their flavor into a sweet, tangy, and umami-rich delicacy — often compared to balsamic vinegar or tamarind. At Kalidass Garlic Center, we produce high-quality Black Garlic using locally grown premium garlic bulbs and a chemical-free fermentation method. Our product is widely demanded in the health food industry, gourmet kitchens, and nutraceutical sector.
Commercial and usage highlights
- Boosts immunity and cellular repair
- Regulates blood pressure and cholesterol
- Anti-inflammatory and anti-aging properties
- Aids digestion without the harsh aftertaste of raw garlic
Use cases
- Retail and grocery counters
- Wholesale and redistribution
- Hotels and catering kitchens
- Restaurants and cloud kitchens
- Supermarkets and B2B buyers
- Food processing and manufacturing
Full description
(Aged Garlic – Naturally Fermented Superfood)
Description:
Black Garlic is a functional superfood created by naturally aging fresh white garlic under controlled heat and humidity for 15 to 30 days. This fermentation process turns the cloves deep black, soft, and jelly-like, transforming their flavor into a sweet, tangy, and umami-rich delicacy — often compared to balsamic vinegar or tamarind.
At Kalidass Garlic Center, we produce high-quality Black Garlic using locally grown premium garlic bulbs and a chemical-free fermentation method. Our product is widely demanded in the health food industry, gourmet kitchens, and nutraceutical sector.
Key Features:
🧄 Appearance: Soft, black, jelly-like cloves with glossy texture
🕰️ Processing Time: 15–30 days natural fermentation (no additives)
🌱 Source Garlic: Desi Garlic / Himachal Garlic / Single Clove Garlic
📦 Packaging: Vacuum-sealed 100g, 250g, 1kg, or bulk food-grade packs
🧬 Nutritional Profile: High in antioxidants (2x that of raw garlic), low odor, low acidity
❄️ Shelf Life: 8–12 months when vacuum packed and stored in cool, dry conditions
Health Benefits:
Boosts immunity and cellular repair
Regulates blood pressure and cholesterol
Anti-inflammatory and anti-aging properties
Aids digestion without the harsh aftertaste of raw garlic
Ideal For:
Health-conscious consumers
Functional food brands & supplement makers
Gourmet chefs and restaurants
Ayurvedic & wellness product companies
