2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In the traditional Bulgarian cuisine garlic is present very often, gives a special aroma and taste and without it the dish does not become good enough. She seems to be missing something. It turns out that in recent years finding Bulgarian garlic on the market is not an easy task.
It's even getting harder because the massive large chain stores where most people already shop are flooded with huge white heads of garlic. They are so tempting that they are even suitable for a magazine cover, but it turns out that the look can once again play a bad joke on us.
There is hardly a consumer who has not noticed or heard, but the large and perfect in appearance pure white garlic is not Bulgarian production. It has huge cloves that have a very strong smell, but somehow much more specific. This is the so-called Chinese garlic, which otherwise tastes good fresh.
Bulgarian is usually much smaller and at first glance inconspicuous, but much better and more natural choice than Chinese. In addition, our product is not so spicy and is suitable for direct consumption, not only after heat treatment.
It is not clear whether Chinese garlic is harmful to our health. The fact is, however, that much more often you can hear complaints from people suffering from gastritis or other stomach aches, stomach aches due to large garlic. Probably the only reason is that he is more angry, but still the feeling is not pleasant at all. On the other hand, any garlic, no matter what it is, can "wake up" past stomach problems.
In fact, whether or not garlic with huge cloves is dangerous remains an enigma, but since people do not feel well after using it, the answer is quite clear.
If gastritis and ulcers do not concern you or you think that the cause is in the garlic itself and not in its production, then let's pay attention to the fact that when you pour vinegar over it - for salad, for belly soup sauce, for pickles, Chinese garlic often turns blue.
Preserved garlic acquires an unusual blue color, alerted readers of gotvach.bg. This is most likely due to the chemicals used to grow and bleach garlic. It should not be eaten raw, but only after heat treatment, of course, if you are lucky enough not to turn blue.
Many people claim that its smell is too special and unusual for a natural product. So do not hesitate next time on the market - choose Bulgarian garlic. It is not so white, large and perfect, it still has a good taste and aroma and most importantly - retains its natural color in culinary use.
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