garlic peeled- crushed
Garlic is a source of vitamin C, vitamin B6, and manganese, with notable levels of sulfur-containing compounds (allicin) that form upon cell damage and are linked to various bioactive properties.
About
Garlic (Allium sativum) is a bulbous perennial plant in the allium family, native to Central Asia and cultivated worldwide for its pungent, aromatic cloves. A garlic bulb comprises 8-20 individual cloves enclosed in a papery white, pink, or purple skin. Peeled and crushed garlic refers to cloves that have had their protective papery layer removed and been mechanically or manually broken down, exposing the cell structure and releasing volatile sulfur compounds responsible for its characteristic sharp, peppery flavor. Crushing increases surface area, accelerating enzyme reactions that develop garlic's distinctive taste and odor. Raw crushed garlic exhibits maximum pungency; heat transforms it into a milder, sweeter profile.
Culinary Uses
Crushed garlic is fundamental to global cuisines, serving as an aromatic base in soups, stews, braises, and sauces across Mediterranean, Asian, Latin American, and Eastern European traditions. In raw form, it adds assertive flavor to vinaigrettes, marinades, and fresh salsas. When cooked, crushed garlic mellows into a sweet, savory element that builds umami depth. It is essential for garlic bread, roasted garlic preparations, infused oils, and countless stir-fries and sautéed dishes. Crushing before cooking allows faster, more even flavor distribution compared to minced or sliced garlic.