Distinguishing between Vietnamese garlic and Chinese garlic is extremely easy.
(Baonghean.vn) - Garlic is not simply a familiar spice in the daily meals of Vietnamese people, but also a good medicine for health care. However, currently, Chinese garlic is being sold widely on the market,They even mix it with local garlic to sell for profit, causing confusion and anxiety among consumers.
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| Chinese garlic. (Illustrative image.) |
How to identify Chinese garlic and avoid potential health risks is a concern for many consumers. Below are some of the simplest ways to distinguish between Chinese and Vietnamese garlic.
Viewed from the outside.
Chinese garlic is large in size, has a white peel with a slightly yellowish tint, and is remarkably easy to peel.
Ly Son garlic bulbs are much smaller, about one-third the size of Chinese garlic bulbs. The outer skin of Ly Son garlic is white and slightly difficult to peel.
Da Lat garlic has smaller bulbs than Chinese garlic, its outer skin is purplish-brown, and it is also difficult to peel.
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When peeling off the outer layer
Chinese garlic cloves are slightly spread out, not completely clustered together, and have fewer cloves compared to Ly Son and Da Lat garlic.
Garlic from Ly Son and Da Lat has cloves that are clustered together, with many small cloves.
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Flavor when cooked
Chinese garlic: Pungent, spicy taste, no aroma.
Ly Son garlic: It has a tangy taste, a pleasant aroma, and is not very spicy.
Da Lat garlic: It has a tangy flavor, a fragrant aroma, and a distinctive pungent taste.
Market price
Chinese garlic is generally cheaper than Vietnamese garlic. Currently, 1kg of Chinese garlic costs around 15,000 - 25,000 VND, while Vietnamese garlic costs between 70,000 - 80,000 VND.
If you can find Ly Son garlic, the price can range from over 200,000 VND per kilogram.
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According to US import and export statistics, over 80% of the garlic sold globally currently originates from China. Most of this garlic is sprayed with chemicals to prevent sprouting and is bleached. Chinese garlic may be sterilized with methyl bromide before export. This is a highly toxic pesticide to humans, capable of damaging the respiratory system and central nervous system, and even causing death. American food inspectors have repeatedly discovered that garlic originating from China contains toxic chemicals. Chinese garlic is grown with high levels of growth hormones, then bleached and preserved with chemicals for extended periods. Changes in the taste of Chinese garlic are also one of the signs of toxic chemicals hidden deep within the cloves. The Age, citing a survey by the Australian Garlic Industry Association, warns that most Chinese garlic is sprayed with chemicals to prevent sprouting. Furthermore, the garlic has been bleached and treated to deter insects. |
Ngoc Anh
(Synthetic)
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