Was the raw material from china then processed in canada? or was it grown/harvested & processed in canada?

I agree, any produce could be made, assembled, fulfilled, fermented, boxed... in any country, however, it does NOT mean it was grown in that particular country. So, please do not confuse it with the grown in a certain country. Therefore, this product could be grown in the sewer system of China!! Q. Where this garlic was grown??

Where is the nutritional label? Can't see the grams of sugar/carbs etc from the photos nor can I find it online.

Mine has the nutrition on the label. 30g contains 10 g carbs, 2g fiber, 5 g protein and 60 calories.

It says 8 servings. That doesn’t seem like much product. About how many pieces/cloves come in a jar?

My container says it contains 7 servings of 7 cloves each. I eat 3 cloves a day (maybe 4 some days) and one container lasts around two weeks. Three cloves of garlic is probably twice what I used to eat when I was tossing finally chopped regular garlic into recipes. If you plan to eat black garlic for the health benefits attributed to garlic, 3 cloves is probably sufficient. But, as often as not, I probably use garlic powder in recipes now as regular non-black garlic. I take this black garlic both for the health benefits...and because I'm "addicted" to the unique flavor, aroma and texture. I enjoy them as I would 3 pieces of candy.

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Join the Black Garlic Revolution! 🖤

PREMIUM QUALITY - Hand-selected Canadian garlic for unmatched taste.
SUPERFOOD STATUS - Elevate your meals with this nutrient-rich powerhouse.
CONVENIENT SNACKING - No peeling required—enjoy anytime, anywhere.
NATURAL FERMENTATION - Aged for 90 days for a unique flavor profile.
VERSATILE INGREDIENT - Perfect for salads, trail mixes, and gourmet dishes.

Orgnisulmte Canada's Peeled Black Garlic is a premium, 100% natural superfood, fermented for 90 days to enhance its flavor and texture. Ready to eat straight from the package, it's perfect for adding a gourmet touch to any meal or enjoying as a healthy snack.

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