The process involves baking a bulb of garlic within a specialized ceramic or earthenware container designed to evenly distribute heat and trap moisture. This method yields softened, caramelized garlic cloves with a significantly milder flavor compared to raw garlic. The result is a spreadable, intensely flavored paste ideal for use in various culinary applications, such as dips, sauces, and as a flavor enhancer for meats and vegetables.
Roasting garlic enhances its natural sweetness and eliminates the pungent, often overpowering, taste associated with its raw state. This transformation unlocks a depth of flavor that complements a wide array of dishes. The historical use of roasted garlic spans various cultures, prized for its medicinal properties and its ability to elevate simple meals. This technique allows for a more palatable and digestible experience, making garlic accessible to individuals sensitive to its raw sharpness.
