Garlic has the unique ability to add great taste and flavour to any dish. Along with playing the role of increasing the flavour profile of a dish, garlic also comes with numerous health benefits. It is widely used for several conditions linked to the blood system and heart, including atherosclerosis (hardening of the arteries), high cholesterol, heart attack, coronary heart disease, and hypertension.
Though raw garlic adds a savoury, pungent bite to every dish it is used in, some people don’t find the strong smell very appealing. In this case, people turn to roasting the garlic, which brings out its unique flavour while softening its rough edges. Roasting garlic concentrates the sugars and transforms it into a caramelized, spreadable, buttery texture, with sweet, deep complex flavours, removing all the sharpness, pungency and bite. Also, it is easier to digest for many people.