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Dec 19, 12:53 PM IST 2 min read

Garlic's intensity varies based on how it's prepared, with crushing leading to the strongest flavor due to maximum allicin production. F&B expert Swapnil Desai explains that cell damage activates enzymes, making garlic hotter. Whole garlic is sweet and mellow, while sliced and minced offer balanced heat. Resting crushed garlic enhances its punch even more.

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