FOOD NEWS
American Vs Chinese Garlic: What's The Difference?
BY AUTUMN SWIERS
From hardneck to softneck and scapes to spring garlic, there are many types of garlic, including American and Chinese garlic, which are closely related but differ in subtle ways.
Chinese garlic is the more common variety, accounting for 75% of global supply. It's known for its strong, pungent flavor and bold aroma, making it popular among chefs.
The garlic can be identified by its smooth base, white skin, medium size, and 10 to 12 uniformly sized cloves. Moreover, the roots will be removed due to import regulations.
Its pungent taste makes Chinese garlic ideal for flavor-packed dishes and is packed with nutrients like manganese and selenium. It also tends to be a cheaper garlic type.
On the other hand, American garlic is less common and has a milder taste. It’s produced in the United States, primarily in states like California and Oregon.
American garlic is typically divided into "California Early" with a mild flavor and early harvest season or “Inchelium Red” which is richer and has a unique taste.
California garlic can be identified by any attached roots and distinct features like an elongated shape, 4 to 6 cloves per bulb, and white, tan, or purple skin.
Along with nutrients like calcium, potassium, and vitamins C and B6, the mild flavor of American garlic makes it perfect for eating raw or adding to milder dishes.