How to distinguish Vietnamese garlic and Chinese garlic is very simple
Chinese garlic has large cloves, yellow-white skin, and a pungent taste without aroma; Vietnamese garlic is smaller, purple-white in color, with uneven cloves and a pungent, spicy taste.
Garlic is a spice with many nutritional values, helping the body strengthen the immune system and improve health. According to Dr. Nguyen Thuy Linh, Hanoi Medical University Hospital, over 80% of garlic sold on the global market today comes from China.
Chinese garlic may be fumigated with methyl bromide before export. This is a pesticide that is highly toxic to humans. It can damage the respiratory system and central nervous system, and even cause death.
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Doctor Linh advises that to distinguish between Vietnamese garlic and Chinese garlic, it is necessary to rely on color, taste, shape and price:
Chinese garlic is usually large, has a slightly yellowish white skin and is easy to peel. The cloves of Chinese garlic are slightly spread out, not completely bunched together and have fewer cloves. Meanwhile, Vietnamese garlic is only 1/3 the size of Chinese garlic, has a purple-white color, uneven cloves and is difficult to peel.
In addition, Vietnamese garlic usually has a stem, while Chinese garlic has the entire stem removed or the stem left very short.
The taste of garlic is also a basis for distinction. Chinese garlic has a slightly pungent taste but no aroma. Vietnamese garlic has a characteristic spicy, aromatic and strong taste.
Chinese garlic is always cheaper than Vietnamese garlic. "These characteristics will help you choose the right type of Vietnamese garlic, especially Ly Son garlic or single garlic, which are often much more expensive than Chinese garlic," said Dr. Linh.
