Garlic is the universal flavour base of Asian cuisine. Choina supplies Asian garlic — often slightly smaller in bulb but more intense in flavour than Western European or Argentinian varieties.
Garlic (大蒜, Allium sativum) — needs no introduction, but origin makes a difference. Chinese and Thai garlic typically has smaller cloves and a sharper, more intense flavour.
The characteristic garlic aroma (allicin) is only produced when the cell is damaged — by cutting, pressing, grating or chewing.
year-roundChina/Thailanduniversal basewok essentialraw and cookedintensity by typeChoina supplies garlic from China and Thailand. China is the world's largest producer. Available year-round.
Quality can be identified by tight, firm bulbs without soft spots or shoots.
Garlic with a green shoot is not spoiled but the green sprout inside is bitter — remove it for fine sauces.
The flavour intensity of garlic is determined by the preparation method: raw-grated (maximum sharpness), finely chopped and immediately fried (sharp and nutty), slowly confit (soft and sweet).
In Chinese cuisine: the base of mapo tofu, kung pao chicken, char siu marinade. In Korean cuisine garlic is indispensable in kimchi, bulgogi and galbi.
Store whole garlic bulbs dry and cool at room temperature. Keeps for 4–8 weeks.
Peeled or cut garlic should be stored in the refrigerator, maximum 1 week.
Blanched garlic loses its sharpness significantly.
Chinese garlic is on average 20–30% more intense than Spanish or Argentinian garlic. Adjust your recipe when switching supplier.
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