Garlic from China is typically subjected to a chemical bleaching course of utilizing chlorine or sulfur dioxide. This course of can create a uniformly white look, typically masking underlying high quality points and probably leaving chemical residues. Customers typically search strategies to distinguish this handled garlic from naturally aged, higher-quality options.
Distinguishing handled garlic is essential for a number of causes. Past potential well being considerations associated to chemical publicity, bleached garlic typically lacks the sturdy taste profile of naturally cured garlic. Moreover, supporting sustainable and moral agricultural practices incentivizes producers to prioritize high quality over beauty enhancements. The observe of bleaching garlic doubtless emerged as an economical method to meet market calls for for a uniformly white product, probably overlooking conventional curing strategies.
