Garlic is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Garlic is a wonderful seasoning to add  aroma, taste, and added nutrition to your dishes. It is best to add it towards the end of the cooking process to retain the maximum amount of flavor and  nutrition.

1. Color: natural white and yellowish

2. Taste: pungent

3. Size: 8-16mesh, 16-26mesh, 26-40mesh, 40-60mesh, 60-80mesh

4. Packing: mesh bag, 10kg/carton or as per customer\&s requirements

6. Supply season: All year round

  • Details
  • Nutritional value





Garlic contains a kind of sulphuric acid called propylene sulfide. Its bactericidal ability can reach one tenth of penicillin. It has a good killing effect on pathogens and parasites. It can prevent influenza, prevent wound infection and treat infectious diseases and the formation of deworming.

Garlic has obvious effects of lowering blood fat and preventing coronary heart disease and arteriosclerosis, and can prevent the formation of blood clots.

Garlic protects the belly and induces the activity of liver cell detoxification enzymes, which can block the synthesis of nitrosamine carcinogens and prevent cancer.

Regular consumption of garlic can delay aging. Its antioxidant activity is superior to ginseng.

People who are exposed to lead or have a tendency to lead poisoning can eat garlic and can effectively prevent lead poisoning.


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