Almost every Vietnamese dish contains garlic. Look for the small cloves when selecting fresh garlic--these have a sweeter taste. If you have larger cloves, remove the small sprout inside--this sprout makes the garlic taste bitter.

They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.

In Korea, heads of garlic are fermented at high temperature; the resulting product, called black garlic, is sweet and syrupy, and is now being sold in the United States, United Kingdom and Australia.

Fresh Garlic

SPECIFICATION

• Grade:  A
• Size: 5,6,7 cm
• Color: white

PACKING

10 -  20 kgs/mesh bag; 5 - 10 kg/ctn or buyer's request

Freezed Dried Diced Garlic

SPECIFICATION

• Size: 5 - 7mm
• Colour: pure white
• Moisture: 5% max
• Storage: keep in cooldry location
• Shelf life: 24 months

PACKING

6 - 8 kgs/ctn or buyer's request

Dried Sliced Garlic

SPECIFICATION

• Colour: natural yellow
• Moisture: 6% max
• Process: desiccated

PACKING      

• Inner packing: 12.5kg/2 aluminum foil bags
• Outer packing: 25kg/ctn, or buyer's requests

Dried Powder

SPECIFICATION

• Appearance: smooth
• Color: natural white
• Humidity: 4 -8%

PACKING

In plastic jar 35g, 20 -> 30 kgs / barrel, 50 kgs/ctn