Garlic Control in the Restaurant No bitter burnt bits, no lost garlic flavor, no wild fluctuations of garlic flavor across the dish, no prep time, controlled flavor strength, health value retained. Does this interest you? Allicin is the active health ingredient in garlic and flavor strength goes along with it. It is only released from the clove by crushing it (not by cutting), waiting ten to fifteen minutes and then cooking with it.Cutting only forms a little of the Allicin as only a little crushing happens at the same time as cutting and the flavor strength varies according to how much you crushed when you cut. Then you must do it with a standard garlic to get consistency. OK so you can do it, have done it for years but what about your sous chef and your prep man. No way will they do it the same way that you do. This is not an Infused garlic or garlic flavor where the health content and flavor strength can vary so much. The health properties of the 50% Allicin in our garlic oil are many, many times higher than those of powdered garlic with its 0.8% of Allinin and its even lower yield of the active Allicin. The result is the easiest, healthiest garlic flavor you will ever use. You can adjust the flavor intensity with more or less of the Garlic coconut oil. You have Garlic control.