One Easy Trick for the Best Garlic Flavor

Mild or spicy? It's up to you.

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Garlic is a powerhouse ingredient lauded for its one-of-a-kind taste and pungent aroma. Depending on how it's prepared, its flavor can range from mild, sweet, and nutty when slow-roasted to intensely spicy and biting when mashed into a paste.

What determines garlic's strength, and how can we control the flavor? I've been a food writer and recipe developer for more than 10 years, and I had no idea. I decided to do some research.

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What Makes Garlic So Pungent?

If you sniff a whole peeled garlic clove, it doesn’t have much of an aroma. Then crush, chop, mince, or grate it—and everything changes. Why does garlic have such a strong aroma once a clove is broken open? Let’s get nerdy for a moment.

Cutting into garlic ruptures its cell walls, which causes the release of an enzyme called alliinase. This enzyme reacts with oxygen in the air to make a sulfide compound called allicin, which is responsible for garlic’s signature smell.

This enzyme is actually a defense tactic to protect the plant and prevent insects and other animals from eating it!

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How To Control the Strength of Garlic

The more cell walls that are broken down, the stronger the flavor and aroma. A crushed garlic clove will be the mildest, sliced garlic will be moderate, and minced or grated garlic will be the strongest. Heating the garlic or adding an acid, such as lemon juice or vinegar, starts to break down allicin, which stops the production of the flavorful compound.

While I was doing this research, I found (and tested) one trick for the best garlic flavor every time: Let the garlic sit for 10 to 15 minutes after chopping or mincing it. This allows time for the allicin to develop, which ensures that the garlic has a more robust flavor before it's cooked or added to a vinaigrette.

Allowing the allicin time to develop also has potential health benefits. Multiple scientific studies indicate this compound has anti-inflammatory, antioxidant, and anti-infection properties. Though these effects are most pronounced when the garlic is consumed raw, some health benefits remain when the rested garlic is cooked for a very short time.

Next time you pick up a head of garlic, remember: The pungency of each clove is in your hands!

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