Garlic is one of the most versatile and beloved ingredients in the kitchen, but did you know that its strength and flavour can change depending on how you cut it? Whether you’re roasting, sautéing, or making a fresh garlic paste, the way you prep your garlic has an impact on the intensity of its flavour.
THE SCIENCE BEHIND IT:
When garlic is chopped, minced, or crushed, an enzyme called alliinase is activated, converting alliin (a sulphur compound) into allicin, which is responsible for garlic’s signature pungency. The more finely you cut or crush the garlic, the more allicin is released, making it stronger and more aromatic.
CUTTING TIPS FOR DESIRED FLAVOUR:
WHOLE CLOVES: If you want a mellow garlic flavour, leave the cloves whole or just crush them slightly. Whole cloves will infuse dishes like stews or roasts with a subtle, sweet garlic essence.
SLICED: Slicing garlic creates a milder flavour than mincing but still packs a noticeable garlic punch. Sliced garlic works well for dishes where you want to taste garlic without it overpowering everything.
MINCED: Mincing will release more allicin, resulting in a much stronger and sharper flavour. Use minced garlic for dressings, marinades, or any dish in which garlic is a key player.
CRUSHED: Crushing (using a garlic press or the side of your knife) brings out the most intense, raw garlic flavour. Perfect for bold dishes like garlic butter or garlic-heavy pasta sauces.
Pro Tip: if you want a really intense garlic flavour, let your chopped or minced garlic sit for about 10 minutes before cooking. This gives the allicin time to fully develop.
So, next time you’re cooking with garlic, consider how finely you’re cutting it to control the flavour strength. A small change in technique can make a big difference to the taste of your dish!
