4 Reasons Crushed Garlic Is Better Than Minced Garlic

Though both crushed garlic and minced garlic offer the essence of garlic, the former stands out for its superior flavour intensity and also helps the texture of a recipe.

Whether incorporated into marinades, dressings, sauces, or spreads, crushed garlic infuses dishes with a bold, aromatic flavour that enhances a wide range of culinary creations.

Its paste-like consistency also makes it ideal for rubbing onto meats and vegetables before grilling or roasting, imparting a rich garlic flavour and helping to create a flavorful crust. Additionally, crushed garlic can be used as a base for homemade dips and condiments, such as garlic aioli or tzatziki and lend a savoury bite to their profile. But what is the difference between crushed and minced garlic and why should you choose crushed? Let’s find out.

Enhanced Flavor Intensity

Crushed garlic delivers a more intense and robust garlic flavour compared to minced garlic. When garlic cloves are crushed, either with a garlic press or by hand using a knife, they release potent enzymes that create a sharper, more pronounced taste.

This burst of flavour adds depth and complexity to dishes, elevating the overall culinary experience. In contrast, minced garlic, while still flavorful, tends to offer a milder garlic taste, as the cloves are finely chopped rather than crushed, resulting in less enzymatic activity.