Fresh Garlic Hard Stem / Cangshan


Fresh Hard Stem Garlic / Cangshan Garlic

Origin: China

Color: White

Size: 4~6cm, can be slected as you required.

Packing: Mesh Bag or Carton

Certificate: GAP

Garlic Introduction --- Garlic is an herb that is grown around the world. It is related to onion, leeks, and chives. It is thought that garlic is native to Siberia, but spread to other parts of the world over 5000 years ago.

Garlic is widely used around the world for its pungent flavor as a seasoning or condiment.

The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.

Garlic is used for many conditions related to the heart and blood system. Some people use garlic to prevent cancer.Acting as a multi-spectrum antibiotic, garlic kills a wide range of  bacteria including  streptococcus and even the MRSA (antibiotic resistant) form of staphylococcus.  Garlis is also effective against certain viruses, including viral meningitis, viral pneumonia, and the herpes virus.  It is anti fungal and anti-yeast, it even inhibits the growth of parasites in the intestines. Recent research has proven its preventative and therapeutic effectiveness against high blood pressure, atherosclerosis, stroke, cholesterol, as well as pre-cancerous stomach, bowel lesions and breast cancer.  It is also being used in treating HIV patients;  And, to boot, it favorably works against candidiatis, athlete’s foot, arthritis, altitude sickness, blood clots and has been known, historically, to treat snake bites, diarrhea, heat exhaustion, plague, leprosy and smallpox.

Garlic’s effectiveness, however, comes through eating it! Fresh, raw, if possible, is the best form in which to have it. Grated or minced directly on bread with some olive oil and a pinch of salt, for example! Or chopped into a salad or cooked vegetables and eaten promptly. The very powerful active ingredient, allicin, is released upon crushing the raw garlic. Although cooked or dried garlic still maintains some of its curative properties, its potency is tied to the fresh, raw state.

Nutrition facts


Amount Per 1 tsp (2.8 g)1 clove (3 g)3 cloves (9 g)100 grams1 cup (136 g)3 cloves (9 g)


%Daily Value*

Total Fat0 g


Saturated fat0 g


Polyunsaturated fat0 g


Monounsaturated fat0 g


Trans fat0 g


Cholesterol0 mg


Sodium2 mg


Potassium36 mg


Total Carbohydrate3 g


Dietary fiber0.2 g


Sugar0 g


Protein0.6 g


Vitamin A




Vitamin D


Vitamin B-12



Vitamin C




Vitamin B-6




Various garlic health benefits have long been claimed and the "stinking rose" treatment has been used extensively in herbal medicine down the centuries. Many of the claims are best unproven, however there are some very positive garlic health facts that are now widely accepted. Amongst the most interesting potential applications are suggestions that garlic might be able to assist some people in the management of blood pressure cholesterol levels. 

Modern science has shown that garlic is a powerful natural antibiotic, albeit broad-spectrum rather than targeted. The bacteria in the body do not appear to evolve resistance to the garlic as they do to many modern pharmaceutical antibiotics. This means that its positive health benefits can continue over time rather than helping to breed antibiotic resistant "superbugs".

Some studies have also shown that garlic - especially aged garlic - can have a powerful antioxidant effect. Antioxidants can help to protect the body against damaging free radicals. There are claims that fermented black garlic contains even higher antioxidant levels than normal cloves.

People who want the claimed health benefits without the taste might prefer to take garlic supplements. These pills and capsules have the advantage of avoiding the side effect of garlic breath.

Garlic production in China is significant to the Garlic industry´╝îIn 2014, world production of garlic was 25 million tonnes, with China alone accounting for 80% of the total. India is the second largest producer, with other countries growing less than 0.5 million tonnes annually.

Garlic in China is mentioned in the Calendar of the Hsia, dating to 2000 BCE. It is theorized that its cultivation in China occurred at the same time as it did in ancient Mesopotamia. The ancient Chinese recognized the powerful antibiotic effects of garlic and used it in Chinese traditional medicine,using it to cure stomach upset and diarrhea, among other ailments.

Between 1992 and 2000, Chinese garlic exports increased from 128,239 tones to 383,860 tones, and it became the world's largest producer.

Chinese Garlic mainly have 2 varieties, one is traditional variety, Hard Stem or called Cangshan Garlic, its mainly origin is in Cangshang county, Shandong Province. The pungency degree is highest. It has traditional Chinese garlic flavor.  The main market of hard stem is South Korea, Indonesia, Brazil. Another popular garlic variety is Soft stem or called Jining garlic, named by place of origin, but you also can find it in Henan Jiangsu Province. Soft stem is sold to all of world, Europe, Middle East, Africa customer is more like this type.

Jupiter is qualified Chinese garlic supplier, we can supply best quality garlic with lowest price, welcome you to make an inquiry for us. 


Category: Fresh Garlic
Variety: Cangshan (Hard Stem)
Color: White
Size: 4-6cm
Supply Season: All year
Package: Mesh Bag, Carton or as requirement
Storage Condition: -3~0C

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