White skinned garlic
White skinned garlic is garlic that is all white on the outside throughout, with the inside of the clove showing a slightly fleshy pink colour that looks better.
The two types of garlic are easily distinguishable in appearance, the purple skin is very heavily coloured while the white skin is completely white, still a big difference. White garlic has a thinner skin, is lighter in spiciness than purple garlic, and tastes more watery and even a little sweeter.
If you are pickling sugar garlic, white garlic is more suitable. For people with a lighter taste, white garlic is also more suitable, especially when eaten raw, as it has a fresher flavour.
Purple Peeled Garlic
In contrast to white garlic, purple garlic has a very strong flavour.
Purple garlic is medium sized and the cloves are generally evenly sized, so that there are not many cloves that are individually small. In addition, the flavour of purple garlic is particularly strong, with a strong pungent flavour and a high content of allicin.
Because of its strong flavour, purple garlic is actually not particularly suitable for direct consumption and is better used in stir-fries. Alternatively, purple-skinned garlic can be used to make a garlic puree when eating dumplings, which will taste even better.
Apart from the difference between purple and white skin, there is also a big difference between new and old garlic.
Although people prefer to buy new garlic, old garlic actually contains more allicin than new garlic. However, old garlic also tastes spicier because it has been stored for a long time and has lost some of its moisture, which naturally makes it taste heavier.
New garlic is a good choice for those with a lighter taste and a strong desire for garlic, but it is relatively low in allicin and slightly less tasty when used in stir-fries, making it a good choice for pickled garlic.
