Garlic from China is usually 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. Shoppers 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 strong taste profile of naturally cured garlic. Moreover, supporting sustainable and moral agricultural practices incentivizes producers to prioritize high quality over beauty enhancements. The follow of bleaching garlic doubtless emerged as an economical approach to meet market calls for for a uniformly white product, probably overlooking conventional curing strategies.
