Your How-To Guide on Preparing Garlic: When to Chop, Mince, Slice, and Crush

Garlic lovers, rejoice—National Garlic Day is April 19th! Whether you’re roasting, sautéing, or making a marinade, how you prepare and cut your garlic makes a major difference in its flavor. That’s because slicing, chopping, or crushing garlic breaks its cells and triggers an enzymatic reaction with oxygen. This reaction creates sulfur-rich compounds like allicin, which give garlic its signature pungency and health benefits.

Let’s dive into how to prepare garlic properly based on your flavor goals.

How Cutting Garlic Affects Flavor

The more you break down garlic’s structure, the more allicin is produced—and the more intense the flavor becomes.

  • Mildest: Roasting whole cloves
  • Moderate: Sliced garlic
  • Strong: Chopped garlic
  • Stronger: Minced garlic
  • Strongest: Crushed garlic

Pro Tip: Let chopped or minced garlic sit for 10–15 minutes before cooking. This resting time allows the allicin to fully develop, enhancing both flavor and nutrition.

While the mildest garlic flavor comes from roasting whole cloves, the following methods are in order from moderate to very strong garlic flavor. To try out these techniques, you’ll need Spice World Fresh Garlic, a clean cutting board, and a chef’s knife.

To Peel or Not to Peel

f you’re starting with a full bulb:

  1. Separate the cloves by pulling them apart.
  2. Place a garlic clove flat on your cutting board.
  3. Lay the flat side of a chef’s knife over the clove.
  4. Press down gently until you feel a “squish.”
  5. Remove the papery skin.

Short on time? Try Spice World Fresh Peeled Garlic or Organic Fresh Peeled Garlic for added convenience.

Sliced Garlic

Closeup of aromatic slices of cut garlic, a bowl of cloves, and bulbs on wooden table. There is a knife that has been slicing the garlic.

Sliced garlic can add another layer of flavor to stir fries, marinades, sauces, or even pickled vegetables. Plus, it’s one of the simpler methods you can do—just be careful when using a sharp knife.

Flavor Profile: Moderate

How to Slice Garlic:

  1. Use your chef’s knife to remove the tough root end of the clove.
  2. Use your non-dominant hand to hold the clove while you use the other to slice the garlic clove (crosswise or lengthwise) into slices (as thin or thick as you’d like).

Best for:

  • Sauces
  • Stir-fries
  • Soups and salads
  • Garlic chips for crunch

Chopped Garlic

Chopped potatoes on a wooden board, preparation for cooking

A rough chop of fresh garlic can be another quick way to add strong garlic flavor to your dishes. It’s the perfect texture and taste for chilis and soups but might be too chunky for salad dressing or sauces  

Flavor profile: Strong

How to Chop Garlic:

  1. Smash the garlic clove and remove the root end.
  2. Use a rocking motion to chop to your desired size.

Best for:

  • Soups and stews
  • Chilis
  • Stir-fries
  • Chunkier sauces

Try it in a fragrant garlic sauce for roasted vegetables or grilled meat. 

Minced Garlic

Close-up, woman squeezing garlic through a garlic press into a small, glass ramekin. There are other ingredients in the background, garlic bulbs, tomatoes, herbs.

Mincing garlic is typically the most common method for preparing it for meals. It is a finer dice than chopped garlic and adds a powerful punch if you want some fresh garlic flavor. Try it in dips, dressings, marinades, and even on baked breads or in pasta sauce!

Flavor profile: Stronger

How to Mince Garlic:

  • Smash or slice the garlic clove.
  • Chop repeatedly until pieces are very fine.

Pro Tip: You can also use a tool like a garlic press.

Best for:

  • Dressings and dips
  • Garlic bread
  • Marinades
  • Toast toppings

Or you can skip all the prep work and save time with Spice World Minced Garlic—great for fast, flavorful meals like Garlic Avocado Toast. 

Crushed Garlic

Person slicing garlic on a cutting board, preparing fresh ingredients for cooking

When you crush garlic, you break most of its cells, meaning it will taste stronger than the other prepared versions of garlic. Crushed garlic works great in slow cooked meals like pot-roasts and stews.

Flavor Profile: Strongest

How to Crush Garlic:

  1. Place a garlic clove under the flat side of a knife.
  2. Use the heel of your hand to press down and smash it.
  3. Remove the skin and trim the root end.

Best for:

  • Stews
  • Braises
  • Marinades
  • Slow-cooked soups

Use crushed garlic when you want the boldest flavor but can remove the clove after cooking. 

How to Remove Garlic Smell from Your Hands

After all that garlic prep, you’ll need a way to remove the garlic smell from your hands! Here are a few ways you can get rid of that garlic smell:

  • Rub your hands with a lemon wedge
  • Or use salt or baking soda
  • Rinse thoroughly with water

Frequently Asked Questions (FAQs)

Can I use pre-minced garlic instead of fresh cloves?
Yes, pre-minced garlic is a great way to save time and add fresh garlic flavor to your dishes.
Chopped or minced garlic lasts up to 24 hours at room temperature, up to a few days in the fridge, and several months if frozen. You should always use your best judgment when cooking with garlic that has been left out.
While heating garlic can reduce some of its beneficial compounds, it still retains many health benefits after being cooked.
Yes! Freezing chopped or minced garlic in oil or water helps preserve its flavor and convenience for future use.
Raw garlic has higher levels of allicin, a powerful compound with antimicrobial and heart health benefits, while cooked garlic has a lesser effect.

Final Thoughts

No matter how you slice it, Spice World’s fresh garlic options—from whole cloves to ready-to-use products—help you save time and boost flavor. Whether you’re roasting, mincing, or marinating, there’s a garlic style for every dish.