5 lb jar Peeled Garlic aka "Qu-Pi-Suan-Tou", "去皮蒜头", "去皮蒜头" Peeled garlic is garlic with the skin already peeled off. Peeled garlic cloves are usually packed in clear plastic containers or in plastic film liners. Raw garlic has a pungent taste and odor but cooked garlic has a soft, sweet buttery flavor. Peeled garlic can be used in all kinds of dishes to help spice up the flavors. Peeled garlic is available year-round. Handling Tip Selection Peeled garlic cloves should be firm and not dehydrated. Garlic clove with a uniform cream white color and no brown spots. Cutting open the garlic clove vertically and check the garlic stem. The fresher the garlic, the shorter and smaller the garlic stem. Avoid sprouting garlic which indicated old garlic. Storage Peeled garlic should be stored at 32°F - 41°F (0°C - 5°C) with a relative humidity of sixty to seventy percent and no mist. The typical shelf life is two to three weeks. The low relative humidity is important to extend shelf life and avoid mold growth and rooting. Storage temperature above 41°F (5°C) will result in pink and brown discoloration on the damaged areas and favor root and sprout development. Garlic odor is easily transferred to other products. Do not store garlic with odor-sensitive products. Peeled garlic is not sensitive to ethylene, a naturally occurring gas that regulates ripening. Peeled garlic produces a very low level of ethylene. Peeled garlic is not sensitive to chilling injury.
