Why People Are Burning Garlic — And Loving It

Watch closely — garlic burns quickly, so timing is key.

Use neutral oils (like vegetable or sunflower oil) to let the garlic flavor shine.

Store leftover burnt garlic oil in a sealed jar in the fridge for up to 1 week.

FAQ

Q: Doesn’t burnt garlic taste too bitter?
A: When done correctly, it’s pleasantly smoky and nutty, not harsh. The trick is stopping at the right moment before it becomes acrid.

Q: Can I make burnt garlic in the oven instead of a pan?
A: Yes, but stovetop gives more control. In the oven, spread garlic with oil on a baking sheet and bake at high heat, watching closely.

Q: Is burnt garlic the same as roasted garlic?
A: No. Roasted garlic is sweet and mellow, while burnt garlic is smoky and bold. Both are delicious in different ways.