Understand how roasted garlic transforms the overall taste and aroma when added to Indian food.
1 Answer
Roasting garlic mellows its pungent, sharp flavor, transforming it into a sweet, nutty, and caramelized taste with a significantly less intense aroma compared to raw garlic.
Detailed Explanation:
Raw garlic contains compounds that give it its characteristic strong, pungent flavor and aroma. These compounds, particularly allicin, are released when garlic is crushed or chopped. Roasting garlic, however, subjects it to heat over an extended period. This heat breaks down the allicin and other sulfurous compounds, converting them into different, more complex flavor molecules. The sugars within the garlic also caramelize during roasting, contributing to the sweetness and nutty notes. The overall effect is a much milder, sweeter, and more palatable flavor profile. The aroma also changes from sharp and intense to a more subtle and inviting fragrance. The roasting process essentially transforms the garlic's chemical composition, resulting in a completely different sensory experience.
Pro Tip:
To easily roast garlic, cut off the top of the bulb, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for 40-60 minutes, or until the cloves are soft and easily squeezed out. Don't skip the olive oil, as it helps to conduct heat and prevents the garlic from drying out.