HOW DOES IT WORK?
Releases Sulfur Compounds
When garlic is disrupted, enzymes act on sulfur-containing precursors such as alliin, leading to compounds including allicin. These reactions contribute to garlic's characteristic aroma and pungency.
Provides Phytochemicals
Garlic naturally contains phenolic compounds and other phytochemicals that contribute to its overall chemical and antioxidant profile at the ingredient level.
Builds Aroma
Volatile sulfur-containing compounds contribute strongly to garlic's aroma, giving the seasoning greater aromatic depth.
Adds Savoury Depth
Its pungent and aromatic profile gives the blend a deeper savoury character and complements sharper spice notes.
Connects Flavour Layers
Garlic bridges herbaceous and spicy components, helping the different notes read as one cohesive savoury profile.
