Allicin is the compound responsible for the characteristic odor of the garlic. It serves as a protective means against the insects attacking the plant and brings a the numerous benefits of garlic.
The garlic from china is treated with methyl bromide to get rid of any bugs and believed to be not as efficient. One way to distinguish the fumigated garlic is to spot the missing roots. A simple google search will help to find out more about this.
Thanks for your blog…Garlic taste is not ever good enough yet…The food that doesn’t taste good is the healthy food…how many garlic will be enough in a day?