Crush your garlic! While chopping releases some allicin, crushing maximizes its production. This is because crushing damages the garlic’s cell walls, bringing alliinase (the enzyme that converts alliin to allicin) into contact with alliin (the precursor to allicin).
Why Crushing Works Best
A garlic press or the flat side of a knife works well. The more surface area exposed, the more efficient the conversion. Chopping, though faster, leaves more intact cells, limiting the allicin yield. Aim for a fine paste for optimal results.
Maximizing Allicin After Crushing
Allow the crushed garlic to sit for about 10 minutes before using it. This allows the enzymatic reaction to proceed further, generating more allicin. Keep in mind that prolonged exposure to air can degrade allicin, so avoid leaving it out for extended periods.
