Black Garlic Wholesale in retail packaging

Click here to return to wholesale main page Free shipping over $49 Wholesalers only; provide tax ID and store name and address for first time purchases In this spreadable texture-form, more black garlic flavor can be enjoyed by the consumer.  It takes over three times longer to make black garlic with this spreadable texture. Caramelized local to NYC/New York State.   Caramelized & fermented for over 6 weeks! Most brands are dried out, and other brands are heated for just 3 weeks. My longer heated-method creates a spreadable texture with much more flavor and likely more antioxidant development. (I plan to have mine tested.) I use garlic not from China. (No offense, China.) My garlic is from Argentina, Peru, Spain, Turkey, Mexico, and the USA). Because garlic caramelizes at about 150F, it's a perfect product to make with with my dehydrator which operates well at this temperature. I built possibly the largest DIY dehydrators in the United States. Black garlic shelf life: 3 months at r