Crushed, minced or whole? What is the right way to cut garlic to extract maximum flavour

Garlic is an absolute necessity in most Indian households. Be it a chicken curry or a paratha, garlic enhances everything and anything. You can make breads, curries, maggi and even pizza with garlic. However, do you know the correct way to cut garlic to get maximum flavours? Let's learn!

To Crush, Mince Or Keep It Whole?

Garlic contains an allicin compound, responsible for its distinctive aroma and taste and it is this compound that decides the taste and flavour of the garlic. According to reports, the finer you mince or crush the garlic, the more allicin is produced and hence stronger the flavour. Letting garlic sit for a few minutes after chopping and before cooking can maximise its health benefits.

While raw garlic is great for salads, dressings, and dip, chopped or sliced garlic gives a milder flavour. It is usually used in stir-fries, sautés and as a base for many dishes. On the other hand, minced garlic adds a more concentrated flavour and is a great addition to pastas and pizzas.

Crushed garlic is usually releases its essential oils and hence it used in massages. You can also roast your garlic to give it a soft and sweet mellow flavours. Roasted garlic is usually added to mashed potatoes, spreads, or as a topping for bread.

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