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, usually masking underlying high quality points and probably leaving chemical residues. Shoppers usually 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 issues associated to chemical publicity, bleached garlic usually 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 apply of bleaching garlic possible emerged as an economical strategy to meet market calls for for a uniformly white product, probably overlooking conventional curing strategies.
