What is the difference between Chinese garlic and… garlic? The left is supposedly Chinese garlic and the right is just garlic… the only difference I can see is the flatness of the Chinese garlic (HEY! what the hell?!- that just occurred to me, is that what that means?! Get out!!!). No, seriously- I ordered both but on FreshDirect they’re listed as Chinese garlic (the left) and garlic (the right). Anyone know of any taste differences or anything I should look out for- like why I should definitely stick to buying one versus the other? Thanks!!!
six2six says
dunno there was a difference- google it?
what does the flat garlic thing mean?
WendyKat says
there does not seem to be any real difference (it could just be where that particular bulb was grown). garlic originated in central asia anyway.
http://www.foodsubs.com/Garlic.html
cathy@noteatingoutinny.com says
Um, Fresh Direct is racist? I dunno…
Trev says
I bought some fresh home-grown garlic last week – small, very round and intensely flavored. It didn’t look anything much like the chinese garlic but it was great.
On another matter – saw your post on Grab Your Fork – and yes you should come to Sydney – it is food heaven. I’ve added the flickr link to our local suburban stores …
Helen (AugustusGloop) says
There are unsubstantiated rumours that Chinese garlic is bleached to become that pristine white, and that it may be irradiated to prevented sprouting. I’m not sure if either is true…
Ah John ah says
Chinese all the way…pop one of each in your mouth K-Style (Korean), which is raw and bite down on it, you’ll immediately notice the difference. Chinese is crunchier, while the other is soft and mushy, no texture.