I would like to know more about the difference between clove wrappers and the outer wrappers. You may have noticed that each time you strip off a wrapper, you can see lovely colors, however they fade as the garlic cures, until only the clove wrapper really retains a lot of color. And these wrappers - on hardnecks - are not at all like the papery outer wrappers. They are really quite hard, glossy and a bit brittle. Since the color is permanent I'm guessing there are amino acids involved in that clove cover structure - and the specific amino acid composition is typical of a variety, which gives them a distinctive clove color.
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