It is the opposite of the texture of raw garlic. In the case of cooked garlic, they are mushy, soft, creamy, and pulpy. If you are grinding raw garlic, you might get a paste texture but simultaneously watery. Moreover, the juice that comes out while chopping might be sticky. They are crunchy, moist when diced, and dense raw form. However, upon cooking, it transforms to become creamy and soft.
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The raw garlic skin has a paper-like texture, and the flesh is hard, like biting into a carrot. Read about the taste of black garlic here>ĭon’t worry if you cannot understand the taste because here’s a raw garlic taste test video just for your tastebuds:īoth raw and cooked garlic have distinct textures. Researches show that such pungent flavor of garlic arises from the sulfur mixtures, among which diallyl disulfide gives its mustard flavor. Most people don’t like eating raw garlic and consume cooked garlic because the intense flavor lessens. Moreover, it also becomes creamy in your mouth with a mellow flavor. Some find roasted garlic having a caramel nutty taste with some sweetness. If you cook garlic, the spiciness disappears, making it sweeter. It is so powerful that the spicy touch in your tongue might not resemble chili or peppercorns. You get it into your tastebuds through smell even before you taste it. It is unique, and you might find it challenging to explain the taste in words. However, upon cooking, you will get a nutty flavor. Garlic has a pungent, spicy, and earthy taste in its raw form.
It is a cheap ingredient, and globally, they are of great use for both restaurants and home cooking. Upon removing, the yellow fleshy part goes in cooking to enhance the flavor, as a seasoning and as an antidote to treat diseases. It grows underground, having a paper-like covering. Garlic (Allium sativum) is a Central Asian plant with a bulbous shape.
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