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
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