Smells like trouble. Tastes like home.
Garlic is pungent when raw, sweet and mellow when baked, and the heart of garlic bread. Crushing or chopping it releases allicin, the compound behind that sharp smell.
Key benefits
- Big flavour: it lifts sauces, spreads and marinades.
- Traditional favourite: used in kitchens for thousands of years.
- Heat changes it: raw is sharp, roasted is soft and sweet.
Fun fact
Letting chopped garlic rest for a few minutes helps allicin form.
Where you will find it at Pookie
General information only, not medical advice. Nutrition values on our menu are estimates.