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    WHY IS GARLIC STICKY: Why Is Freshly-Chopped Garlic Sticky?

    Garlic is one of the most popular vegetables on the planet, and for good reason. It’s versatile, it has a range of flavors, and it can be used in a variety of dishes. But did you know that garlic is also one of the best natural antimicrobials? Freshly-chopped garlic is a time-honored way to add flavor to your food and keep it healthy at the same time. However, did you know that garlic is also one of the worst culprits when it comes to sticking to surfaces? Why is freshly-chopped garlic sticky? The answer has to do with its sulfur content. When chopped garlic hits a surface, its sulfur atoms stick together and create a thin film that’s almost impossible to remove. This film not only makes chopping garlic difficult, but it can also make it difficult to eat—even after cooking. To avoid this sticky mess, try using pre-chopped or frozen garlic instead. Either way, make sure you chop it finely so that it doesn’t create any problems when you cook or eat it.

    What Causes Garlic to Be Sticky?

    Garlic is a member of the allium family, which includes onions and leeks. Like those vegetables, garlic is a root-like bulb that grows underground. When you chop or slice garlic, the individual cloves become sticky because of the trapped moisture in the cells. The moisture comes from the surrounding air and soil.

    When you cook garlic, its moisture evaporates and the clove becomes less sticky. This process is sped up if you bake or roast garlic cloves in an oven at 400 degrees Fahrenheit. As long as there are still moist cloves, they will be sticky.

    How to Fix the Garlic Problem

    If you’ve ever had trouble slicing or mashing garlic, you know what I mean – it can be really tough to get any kind of minced or chopped garlic out of the cloves. Thankfully, there are a few tricks you can use to get that desired result!

    Of course, one of the simplest ways to fix garlic problems is to buy pre-minced garlic and avoid trying to chop it yourself. However, if you have a ton of garlic and don’t have time for that hassle, there are a few other tips you can try:

    1) Use a food processor: This tip works especially well if you have a lot of garlic scraps leftover from your prep work. Simply place the garlic in the food processor and pulse until it’s minced up.

    2) Submerge the cloves in cold water: This technique works best if your garlic is fresh and has stayed fresh for at least an hour. Start by filling a bowl with ice water and submerging the cloves in it for about 5 minutes. After that, drain off the water and continue chopping as usual.

    3) Make mortar & pestle combos: If you don’t want to bother with using a food processor or immersion technique, another option is using a mortar & pestle combo (or even just your hands). Simply crush or mash the cloves with the pestle until they’re relatively smooth.

    Tips for Avoiding Garlic Stickiness

    Freshly-chopped garlic is sticky because of a chemical called allicin. When exposed to air, allicin forms small bubbles that cause the garlic to become viscous and sticky. This property can be used to advantage in cooking – for example, by adding allicin to oil or butter before frying.


    There are a few reasons why garlic might be sticky. One reason is that the oil in garlic can react with moisture in the air to create a sticky compound. Another reason garlic might stick is because of cultural preferences – some people like their garlic to be very crunchy, while others find it more appealing when it’s soft and creamy. Finally, minced garlic can also become tacky if it’s not properly seasoned or if there is too much salt present. If you’re having trouble getting your garlic to chop smoothly, try boiling it first before trying to chop it. This will help break down the compounds that cause the garlic to stick together.


    Have you ever chopped up a clove of garlic and noticed that it left your fingers feeling sticky? Or have you ever added freshly chopped garlic to a dish, only to find that it has left your kitchen countertop looking like a glue factory?

    Whether you’re a professional chef or an amateur home cook, you’ve probably experienced the distinct stickiness that freshly chopped garlic leaves behind. But why is garlic so sticky?

    The sticky substance found on freshly-chopped garlic is actually called alliin. Alliin is a sulfur-containing compound found in garlic and several other members of the Allium family (such as onions, shallots, and chives).

    When garlic is chopped or crushed, it releases two enzymes (alliinase and alliin) that combine to form a new compound called allicin. Allicin is responsible for giving garlic its pungent smell and flavor.

    But allicin is also a key source of garlic’s stickiness. Allicin is an oil-soluble substance that can adhere to surfaces, making them sticky and difficult to clean.

    In addition to allicin, garlic also contains a number of other compounds, including amino acids, proteins, and polysaccharides. These substances can also contribute to garlic’s stickiness, making it even harder to clean up after using it in the kitchen.

    So, the next time you’re chopping up a head of garlic, you can thank allicin and the other compounds in garlic for leaving your fingers and kitchen counter sticky. But don’t worry, with a little bit of elbow grease, you’ll be able to clean up the mess in no time!

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