Black garlic 独头黑蒜
发酵的黑蒜是由土著拥有的公司生产的一种健康食品。 所用大蒜是从国外进口的。 它经过很少的过程，例如根据其质量标准进行选择和设计，以确保仅将最佳的大蒜单独用于发酵过程。 发酵过程将进行360到400小时，这会使大蒜变成黑色和酸甜的味道。 结果来自单个大蒜中包含的自然化学反应过程。
Fermented solo black garlic is kind of healty food produced by a Bumiputera-owned company. The garlic used is imported from abroad. It undergoes few processes such as selecting and deviding according to its standard of quality to ensure only the best solo garlic will be taken into a fermentation process. The fermentation process will be carried out for 360 to 400 hours which turns the garlic into black color and sweet sour taste. The result is derived from anatural chemical reactions process that is contained in a single garlic.