Garlic contains a powerful compound called allicin, which is responsible for many of its well-known health benefits. However, allicin isn't present in intact garlic—it is formed only when garlic is chopped or crushed.
After cutting garlic, letting it rest for about 10 minutes allows enzymatic reactions to fully activate the formation of allicin. Cooking immediately can reduce this process, lowering its potential benefits.
This small waiting step can enhance both the flavor and the functional properties of garlic in your meals. It's an easy habit that doesn't require changing ingredients—just timing.
