garlic finely chopped
Garlic is rich in vitamin C, manganese, and selenium, and contains allicin, a sulfur compound with reported antimicrobial and anti-inflammatory properties that develops upon chopping or crushing.
About
Garlic (Allium sativum) is a bulbous perennial plant in the allium family, native to Central Asia and widely cultivated globally for thousands of years. The edible bulb is composed of individual cloves enclosed in papery white, pink, or purple skin, each clove containing a pungent pale interior. Raw garlic exhibits a sharp, acrid, and sulfurous bite due to volatile compounds called thiosulfates; heat transforms these compounds, mellowing the flavor to sweet, nutty, and savory notes. Major cultivars include softneck varieties (with flexible, braided stems, better for storage) and hardneck types (producing flowering stems called scapes, often with more complex flavor). When finely chopped, garlic releases its oils and sulfur compounds, intensifying pungency and distributing flavor throughout a dish quickly.
Culinary Uses
Finely chopped garlic is a foundational aromatic in nearly all world cuisines, used to build flavor bases in sauces, soups, stews, and stir-fries. In Mediterranean cooking, finely minced garlic forms the base of soffritto alongside onion and celery; in Asian cuisines, it is essential to pastes, marinades, and quick sautéed dishes. The small particle size accelerates infusion into oils and liquids, making finely chopped garlic ideal for raw applications (salad dressings, aioli, marinades) where quick flavor distribution is desired, as well as for slow-cooked preparations. It is typically bloomed in oil or fat at the start of cooking to develop sweetness and prevent bitterness, though excessive heat will char it and turn it bitter.
Used In
Recipes Using garlic finely chopped (13)
Berkoukes
Pasta bullets with vegetarian sauce
Brown Rice and Sesame Fried Vegetables
Brown Rice and Sesame Fried Vegetables from the Recidemia collection
Cashew Salad
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cabrera Estate in Malakoff, Texas in 1986.
Collard Greens with Oyster Sauce
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Knudson Estate in Cedar Hill, Texas in 1992.
Enchilada Casserole I
In large skillet heat oil over high heat. Add beef, onion, pepper and garlic then sauté stirring constantly until meat is browned. Drain off fat. Stir in corn and remove mixture to large bowl.
Garlic Meatballs
Garlic Meatballs from the Recidemia collection
Humming Jalapeno Pork
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Konder Estate in Dallas, Texas in 1991.
Lentil Soup With Vegetables (Lentille Bil Khodra)
Lentil Soup With Vegetables (Lentille Bil Khodra) from the Recidemia collection
Makoud vil Djedj
Chicken-stuffed potato patties
Mughali Lamb Khorma
right
Open Kitchen Insalata di Olive
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Irving, Texas in 1988.
Potato Stew (Shtitha Batata)
Potato Stew (Shtitha Batata) from the Recidemia collection
Salmon Steak with Orange Balsamic Glaze
This recipe comes from a neighbor who served this to me a few years back. I was so impressed with the flavors I demanded the recipe. He gave it to me and it is now a mainstay in your home.