Health Hazards of Chinese Garlic: Chinese garlic has been linked to potential health risks, including cancer, kidney failure, and other serious ailments.
Chemical Bleaching: To make garlic appear whiter and more appealing, some Chinese exporters use bleaching agents. These chemicals can leave residues that are harmful if consumed over time.
Excessive Pesticide Usage: Studies have found that Chinese garlic often contains high levels of pesticides and heavy metals, which are toxic to human health.
How to Identify Chinese Garlic: Chinese garlic is typically lighter, smaller, and has a smoother texture than Indian garlic. Its roots are often removed to reduce weight for export.
– Inferior Taste and Quality: Compared to Indian garlic, Chinese garlic lacks the robust flavor and aroma that come from natural farming methods. This makes it less desirable for culinary purposes. –
Import Regulations in India: Despite regulations, banned or substandard Chinese garlic sometimes enters Indian markets due to improper enforcement or smuggling. Consumers need to remain vigilant.
Tips for Buying Safe Garlic: Always check the garlic for roots (Indian garlic usually retains some roots), choose locally grown varieties, and avoid garlic that appears unnaturally white or glossy.