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Black Garlic

Deepak Bajrao Gosavi logo
Deepak Bajrao Gosavi
Exporter, Wholesaler — Devla, Maharashtra, India · Replies in ~24–48 hours
FIEO Registered Export Ready
Price on request In stock
Inclusive of all taxes
MOQ: 1 KG
Lead time: On request
GST invoice
Origin: India
Export ready
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Export Snapshot
Minimum order
1 KG
HSN Code
On request
Origin
India
Lead time
On request
Port of dispatch
On request
Packaging
Standard export packaging
Shelf life / storage
As per product specification
Export markets served
Bangladesh flag BD United Arab Emirates flag AE
Ability to customise
As per OEM brief
Values shown are for Deepak Bajrao Gosavi.
IEC
Company Deepak Bajrao Gosavi
Deepak Bajrao Gosavi logo
Deepak Bajrao Gosavi

fresh onion merchant/export.

Registered address: Nashik, India. Industry: Food & Beverage › Fresh, Packaged and Processed Food.

FIEO Registered
View profile →
Established
2007
Employees
1–10
GST
27AMDPG2130L1ZB
IEC code
Not shared
Export markets
Bangladesh flag BD United Arab Emirates flag AE
Member since
Jun 2025
Turnover
$50,000 - $250,000
Incorporation type
On request
Product details
Black garlic is produced by fermenting fresh garlic bulbs under controlled heat and humidity over several weeks, resulting in cloves that are black in color with a soft, chewy texture and a sweet, umami-rich flavor. This transformation reduces the pungency of raw garlic, making black garlic a versatile ingredient in both sweet and savory dishes. It is often used in gourmet cooking, added to sauces, dressings, and even desserts. Black garlic is also noted for its potential health benefits, including higher antioxidant levels compared to raw garlic. It should be stored in a cool, dry place to maintain its quality and flavor.
Description provided by Deepak Bajrao Gosavi.

Fermented garlic cloves

Black

Soft, chewy

Sweet, umami-rich

Fermented under controlled heat and humidity

Gourmet culinary ingredient

1 KG

Cool, dry place

Specifications
Product Name
Black Garlic
Category
Food and beverage > fresh and frozen vegetables > garlic
Manufacturing Process
Fermented fresh garlic bulbs under controlled heat and humidity
Fermentation Time
Several weeks
Color
Black
Texture
Soft, chewy
Flavor
Sweet, umami-rich
Raw Garlic Pungency
Reduced
Culinary Applications
Sauces, dressings, desserts, savory dishes
Storage Instructions
Store in a cool, dry environment
Potential Benefit
Higher antioxidant levels compared to raw garlic
MOQ
1 KG
Store Name
DEEPAK BAJRAO GOSAVI
Use cases
Category
Black Garlic
Primary application
Brand
Not specified
Product type
Product
Logistics & handling
Lead time
On request
Packaging
As per buyer requirement
Storage condition
As recommended by supplier
Origin
India
Form
As listed by supplier
Commercials Deepak Bajrao Gosavi
Minimum order
1 KG
Lead time
On request
Payment terms
As per negotiated commercial agreement
Frequently asked by buyers
How is this black garlic made?

It is produced by fermenting fresh garlic bulbs under controlled heat and humidity for several weeks, which turns the cloves black and creates a soft, chewy texture.

What flavor profile does this black garlic have?

It has a sweet, umami-rich flavor with significantly reduced pungency compared to raw garlic.

What are the main food applications for this product?

It is used in sauces, dressings, desserts, savory dishes, and other gourmet food applications.

Is this suitable for wholesale or bulk order sourcing?

Yes, it is suitable for wholesale and bulk order requirements, with a minimum order quantity of 1 KG.

Can this be used for private label or OEM food products?

Yes, it is appropriate for OEM and factory direct sourcing for packaged foods, specialty ingredients, and private label development.

How should black garlic be stored to maintain quality?

It should be stored in a cool, dry environment to preserve its flavor and texture.

Does black garlic offer any functional food benefits?

It is noted for its potential health benefits, including higher antioxidant levels compared to raw garlic.

Question not answered? Sellers typically reply within 24–48 hours.

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