Difference between Indian and Chinese Garlic

Garlic cloves

Though I am poor in cooking, but started loving garlic, when I was told that it reduces blood sugar, cholesterol and even blood pressure. Garlic is a staple ingredient in many cuisines around the world including India, known for its distinctive flavour and numerous health benefits. While garlic is grown in various regions of India, the markets are now flooded with bold and beautiful Chinese garlic, despite being banned since 2014. This was due to excessive using chemicals, which can pose serious health risks. The treatment of the crop with Methyl Bromide for preventing fungal growth, can pose serious health hazard to human health also. This chemical can lead to digestive issues like ulcers, infection, and gastric problems, and in the long term can lead to extremely harmful effects on your kidney, which can cause Cancer. Now, question arises how to differentiate the difference between Indian and Chinese Garlic.

Appearance

Indian Garlic: Typically, Indian garlic bulbs are smaller and have a more irregular shape. The cloves are also smaller and more numerous per bulb. The skin of Indian garlic is usually thicker and more papery. 

Chinese Garlic: Chinese garlic bulbs are generally larger and more uniform in shape. They have fewer but larger cloves per bulb. The skin is thinner and smoother, making it easier to peel.

Flavour and Aroma

Indian Garlic: Known for its strong, pungent flavour and aroma, Indian garlic is often preferred in dishes that require a robust garlic presence. The intensity of its flavour can enhance the taste of various recipes. Chinese Garlic: Chinese garlic tends to have a milder flavour and aroma compared to Indian garlic. This makes it suitable for dishes where a subtle garlic taste is desired without overpowering other ingredients.

Cultivation and Availability

Indian Garlic: India is one of the largest producers of garlic, with major cultivation areas in states like Madhya Pradesh, Gujarat, and Uttar Pradesh. 

Chinese Garlic: China is the world’s largest producer and exporter of garlic. Chinese garlic is widely available globally and is often found in supermarkets and grocery stores. Its large-scale production makes it more accessible and often cheaper than other varieties.

Usage in Cooking

Indian Garlic: Due to its strong flavour, Indian garlic is commonly used in Indian food items including non-veg curries, veg-chutneys, and even added in pickles.

Chinese Garlic: Chinese garlic’s milder taste makes it popular for use in a wide range of dishes, including stir-fries, soups, and sauces.

Conclusion

While both Indian and Chinese garlic have their unique characteristics, the choice between them often comes down to personal preference and the specific requirements of a recipe. Indian garlic is ideal for those who enjoy a strong garlic flavour, while Chinese garlic is perfect for dishes that require a more subtle taste. Regardless of the type, garlic remains a beloved ingredient in kitchens around the world. Though garlic is an important component of Indian and Chinese cuisine, the use of chemicals for longer storage is dangerous for human health.