Single-Clove Black Garlic (Allium sativum) — Aged Purple-Skin Garlic, Ready to Eat & Soup-Ready, 500g

Single-Clove Black Garlic (Allium sativum) is the whole, naturally aged bulb of a purple-skin garlic variety known in Chinese food culture as Hēi Suàn (黑蒜). Grown in Jinxiang, Shandong, and slowly fermented until the cloves turn jet-black, soft, and sweet, it is prized as a gentle, warming food-herb used in daily tonics, soups, and ready-to-eat nourishment. Its nature is warm and sweet, making it a mild yet deeply comforting ingredient for supporting everyday vitality and digestive ease.

Key Selling Points

• Whole single-clove purple-skin black garlic
• Deeply fermented, ready to eat straight from the pack
• Export-grade 500g pack from Jinxiang, Shandong
• Naturally sweet, soft, and mild — no harsh raw garlic bite
• Traditional food-herb for soups, tonics, and daily eating

Quality & Sensory

Each bulb is whole, plump, and uniformly jet-black, with a soft, slightly chewy texture that yields easily when pressed. The aroma is mellow and caramel-like, with none of the sharp pungency of raw garlic. Eaten as is, it tastes sweet and gently tangy, almost like a dried fruit; simmered into soup, it melts into a smooth, subtly sweet depth that rounds out the broth.

Technical Specifications

Usage Scenarios

• Eaten directly as a ready-to-eat daily snack
• Added whole to slow-cooked soups and broths
• Paired with chicken, pork, or vegetable stews
• Included in congee and grain porridge
• Used as a mild, sweet flavor base in home cooking

Traditional Uses

In folk food practice, black garlic is simmered into chicken and pork soups, added to congee, and eaten as a daily warming food during cooler seasons. It is often paired with jujube, goji berry, and ginger in slow-cooked tonic broths, or enjoyed on its own as a sweet, soft bite between meals. Because fermentation removes the sharp bite of raw garlic, it is a gentle everyday ingredient for those who prefer a milder taste.

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