Why Mince Garlic?
Think of chopping garlic as activating it for cooking. Allicin is the compound that gives garlic its aroma and chopping the garlic clove allows this aroma to escape. When a clove is smashed or chopped, this is essentially damaging the clove. When a clove is damaged, an enzyme called alliinase converts an amino acid found in fresh garlic, allin, into the allicin that we smell. The more you damage – or chop – the clove, the more intense the aroma and taste of the garlic. This means minced garlic an ideal addition for a flavorful meal.
How Much Minced Garlic Does One Clove of Garlic Make?
If you’ve peeled a head of garlic you know that the size of cloves within the head can vary greatly. Cloves on the exterior can be as big as your thumb while those closer to the center are as small as your pinky. The size of the clove determines how much minced garlic each clove will make. One small garlic clove equals a 1/2 teaspoon while a large clove can make as much as 1 1/2 teaspoons of minced garlic.
