Garlic’s iconic robust flavor (and aroma) comes from organosulfur compounds - the most famous being allicin, which forms upon the rupturing of cellular walls via slicing, crushing or chewing the cloves. Allicin is responsible for much of the flavor and health benefits of garlic, which is why it’s important to let your garlic rest for 10-15 minutes before adding it to the pan.
*Fun tip* : Stainless steel removes the garlicky smell from your hands. If you have a stainless steel sink, you can rub your hands against the sink or on a stainless steel bowl
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