Garlic is an essential spice that adds a punch of flavor to any dish. It is also packed with nutrients that boost immunity and promote overall health. For convenience, most people buy a certain amount of garlic to store and use gradually. However, choosing fresh and fragrant garlic that lasts long is not an easy task. If you don’t know how to select the right garlic, you might end up with a batch that shows signs of bruising, molding, or sprouting after a few days.
When you go to the market, you’ll typically find two types of garlic: one with a white skin and the other with a purple skin. But which one is more flavorful and lasting?
Purple Skin Garlic vs. White Skin Garlic: Which Tastes Better?
- Purple Skin Garlic
Purple skin garlic tends to have a more robust and spicy flavor profile. When used in cooking, it adds a more appealing aroma to the dish. Additionally, purple skin garlic usually contains less water, making it ideal for longer storage. The higher concentration of allicin in purple skin garlic also contributes to its superior antibacterial properties.
Moreover, purple skin garlic is rich in propylene sulfide, a type of capsaicin that effectively kills bacteria and parasites. This compound helps prevent colds and alleviates uncomfortable symptoms like a stuffy nose, coughing, and sore throat.
- White Skin Garlic
White skin garlic, on the other hand, contains more water than its purple counterpart, resulting in a milder taste. If you prefer a less intense flavor, white skin garlic is a suitable option. However, due to its higher water content, it is more challenging to store for extended periods. White skin garlic is more prone to sprouting, so it’s best to buy a moderate amount and store it in a cool, dry place to prevent sprouting.
Both types of garlic have their unique qualities, and your choice depends on your personal preference and cooking needs.
Tips for Buying the Best Garlic
Regardless of the type of garlic you choose, there are some essential factors to consider when making your purchase.
- Inspect the Surface of the Garlic Cloves
Gently squeeze the garlic cloves to ensure they feel firm. If they feel soft or some cloves are bruised, it’s best to avoid buying that batch, as it may be old and dehydrated or even spoiled.
- Examine the Garlic Skin
Look for garlic with intact outer skin. This thick layer protects the individual cloves from bacterial contamination. If most of the outer skin is peeled off, the garlic will spoil quickly. Additionally, opt for garlic with dry skin, as moist skin encourages mold and sprouting.
- Check the Garlic Roots
Pay attention to the roots of the garlic. You’ll find garlic sold with roots intact and garlic with roots removed. For longer-lasting garlic that retains its quality, flavor, and moisture, go for the variety with roots still attached. Removing the roots accelerates dehydration, causing the cloves to shrink, soften, and become challenging to store.
- Assess the Integrity of the Garlic Bulb
Select garlic bulbs that are plump and intact, without any dents or black spots. Ensure that all the cloves within the bulb are firm and consistent in size. Avoid garlic that has already started sprouting, as its flavor will be milder, and it won’t last as long.
- Inspect the Top of the Garlic Bulb
Examine the cut end of the garlic bulb. If it has a hollow center surrounded by several layers of skin, it indicates a mature garlic bulb with a more intense flavor that will last longer. On the other hand, if the cut end has no hollow center and is covered with multiple layers of skin, it’s an indication of an immature bulb harvested too early. Such bulbs won’t taste as good and will be more challenging to store.
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