Black Garlic B2B Opportunity...

We are welcoming all business owners who are interested in any form of Black Garlic product range - bulb, powder, soft gel, tablet, capsule, paste, peeled, dried, etc.


For further information, you can contact us directly:


email -  ab.richpowerhouse@gmail.com
hotline - +60172190302
skype - rphmarketing


We cater not only Malaysian market, but also worldwide. 

How's Its Made???

How does garlic become black? They are usually surprised to hear that the unique color, taste, and texture of our product are accomplished without any additives! Black garlic is produced by fermentation, a technique that has been around for many thousands of years.

Garlic contains sugars and amino acids. When garlic undergoes fermentation, these elements produce melanoidin, a dark-colored substance that is responsible for the color of black garlic.

The real magic happens during our carefully controlled process, developed over many years to optimize the flavor and texture of fermented garlic. This process starts with great organic garlic, and ends with great black garlic.

Most of the magic happens during the controlled fermentation process. An experienced personnel monitors heat and humidity for three to four weeks, regularly sampling the garlic for quality and consistency.

Black garlic is placed on special racks to cool and dry over the course of one or two week. Again, an expert samples the product as it dries for our quality assurance.

Black Garlic???

Black Garlic is a type of aged garlic used as a food ingredient in Asian cuisine. It is made by aging the whole bulbs of garlic at high temperature, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic or even tamarind . No any additives are added and 100% natural, thus, it is called "Aged Black Garlic"

The aging that produces black garlic reduces the pungent odor and strong flavor, making it more palatable and appealing to some people. The taste of black garlic has been compared to that of a dried fruit, smoky, sweet and slightly chewy, according to the Antioxidants-guide.com. Conventional garlic, even in freeze-dried capsules, emits a strong garlic odor that permeates the skin, causing objectionable body and breath odor in people using garlic as a health supplement, explains CandidaAlbicansCure.com. Black garlic has none of the strong odor of white garlic and can be consumed in large quantities without the olfactory effects.

Black Garlic @ Bawang Putih Hitam???

Black Garlic (Bawang Putih Hitam) adalah terhasil dari penuaan @ aging dari bawang putih biasa. Proses penuaan melibatkan suhu yang tinggi pada bawang putih sehingga terhasil isi yang hitam. Proses ini telah menghilangkan bau tajam dan rasa yang kuat kepada rasa yang kenyal, sedikit manis dan rupa yang di salai. Boleh dimakan terus dalam jumlah yang banyak tanpa kesan bau. Ia mempunyai khasiat 10kali ganda dari bawang putih biasa.

Tahap kemampuan antioksidan di dalam “Black Garlic” meningkat 10 kali ganda dari bawang putih mentah biasa, akan tetapi, kebaikan atau khasiat bawang putih biasa itu masih ada di dalam “Black Garlic”. Sumber kajian luar mendapati ada aktiviti antioksidan yang ketara pada ekstrak “Black Garlic” di dalam sel darah merah.
“Black Garlic” di jadikan sebagai bahan makanan dan di perolehi tanpa sebarang bahan tambahan atau bahan pengawet, hanya melalui proses penuaan. Oleh itu, ia sangat sesuai dijadikan sebagai bahan makanan kesihatan kerana sifatnya yang asli dan mudah di makan.

Kandungan ‘polyphenol’ di dalamnya juga meningkat secara ketara, yang mana ini sangat bagus untuk mencegah pengoksidaan kolesterol, menghalang penghasilan oksigen aktif dan mencegah ‘arterial sclerosis’