What is the difference between Qingdao Herbal Black Garlic and others?

In the industry of black garlic nowadays, the general black garlic is fermented and ripened after 60-90 days, only Qingdao Herbal Black Garlic is ripened after 120 days. One hundred and twenty-two days ripened black garlic has the unique rich fruity flavor of top quality black garlic, and the nutritional value is also richer. In addition, the raw material of Qingdao Herbal Black Garlic is produced in Eryuan, Southwest China, which is known as the best garlic area in China. The garlic seeds are large and circumscribed in shape, glossy as jade inside, with a fresh, spicy and juicy flavor, which is often not dared to be eaten raw, making it a good raw material for making black garlic.

Moreover, Qingdao Herbal Black Garlic starts from the source, using traditional farming methods to minimize the negative impact of modern planting methods on the crop. Every planting process is guaranteed to be natural and pure.

Before planting, the soil is purified, and traditional farming methods are used to y cultivate the land and apply natural organic fertilizers, so that the land has sufficient nutrients. After sowing, the crop is regularly manually irrigated, weeded and field managed to ensure natural growth.

In terms of production process, the production of Qingdao Herbal Black Garlic also goes through 8 procedures, from the harvesting, sorting and cleaning of raw materials to the natural maturing process of up to 120 days, during which temperature and humidity are strictly controlled. Subsequently, it is dried, screened and graded to select the best quality black garlic. Finally, after secondary sterilization and nitrogen-filled packaging, the garlic is sealed in a plain outer box and placed in a warehouse, waiting to leave the factory. The whole production process without soaking, fumigation, without any additives, to ensure 100% natural and no additives.