What’s the difference between adding raw vs. roasted garlic?

Question

Discover how raw and roasted garlic differ in taste and how they affect a dish.

Answer 1

Raw garlic has a pungent, sharp flavor, while roasted garlic is mellow, sweet, and nutty. The heat transforms the compounds in garlic, altering its taste profile.

Detailed Explanation:

The difference between raw and roasted garlic lies in the chemical changes that occur when garlic is exposed to heat. Raw garlic contains allicin, a compound responsible for its strong, spicy, and sometimes even slightly bitter flavor. When garlic is roasted, the heat breaks down the allicin and other sulfur compounds. This process converts them into gentler, sweeter-tasting compounds. The roasting process also caramelizes the natural sugars in the garlic, further enhancing its sweetness and creating a softer, more spreadable texture. Therefore, raw garlic is best used when a strong, assertive garlic flavor is desired, while roasted garlic is preferred when a more subtle, sweet, and mellow garlic flavor is needed. The intensity of the garlic flavor is significantly reduced through roasting.

Pro Tip:

To easily peel roasted garlic, cut off the top of the bulb, drizzle with olive oil, wrap in foil, and roast. Once cooled slightly, the cloves will easily slip out of their skins.