Distinguishing Vietnamese garlic and Chinese garlic is extremely easy
(Baonghean.vn) - Garlic is not only a familiar spice in Vietnamese people's daily meals, but it is also a good medicine for health care. However, Chinese garlic is now widely sold on the market,Even mixed with domestic garlic to sell for profit, causing confusion and worry among consumers.
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| Chinese garlic. Illustration photo. |
How to identify Chinese garlic and avoid “inviting trouble” is a matter of concern for many consumers. Below are some of the simplest ways to distinguish Chinese garlic from Vietnamese garlic.
View from the outside
Chinese garlic is large in size, has a slightly yellowish white skin and is especially easy to peel.
Ly Son garlic bulbs are much smaller, only about 1/3 the size of Chinese garlic bulbs. The outer skin of Ly Son garlic is white and a bit difficult to peel.
Dalat garlic bulbs are smaller than Chinese garlic, the outer skin is purple-brown and also difficult to peel.
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When peeling off the outer shell
Chinese garlic cloves are slightly spread out, not completely bunched together, and have fewer cloves than Ly Son and Da Lat garlic.
Ly Son and Da Lat garlic have clustered cloves, many small cloves.
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Flavor when cooked
Chinese Garlic: Pungent, pungent taste, no aroma
Ly Son Garlic: Spicy taste, pleasant aroma, less spicy.
Dalat Garlic: Spicy, aromatic, characteristic spicy taste.
Market price
The price of Chinese garlic is usually cheaper than that of Vietnamese garlic. Currently, 1kg of Chinese garlic costs about 15,000 - 25,000 VND. Vietnamese garlic will cost from 70,000 - 80,000 VND.
If you can find Ly Son garlic, the price fluctuates over 200,000 VND/kg.
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According to US import and export statistics, currently over 80% of garlic sold globally comes from China. Most of this garlic is sprayed with chemicals to stop it from sprouting and bleached. Chinese garlic may be fumigated with methyl bromide before being exported. This is a pesticide that is highly toxic to humans and can damage the respiratory system and central nervous system, even causing death. American food inspection teams have repeatedly found garlic from China containing toxic chemicals. Chinese garlic is grown with high levels of growth hormones, then bleached and treated with long-term preservatives. The change in the taste of Chinese garlic is also one of the signs of toxic chemicals hidden deep inside the garlic cloves. The Age cited a survey by the Australian Garlic Industry Association, warning that most Chinese garlic is sprayed with chemicals to stop it from sprouting. Not only that, the garlic has been bleached and prevented from insects. |
Ngoc Anh
(Synthetic)
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