How do you make garlic paste less spicy?

To make garlic paste less spicy, let it sit with salt and an acid like lemon juice or vinegar for about a minute.

Here's a more detailed explanation:

When garlic is crushed into a paste, enzymes are released that create allicin, the compound responsible for its pungent and spicy flavor. This process happens quickly. Letting the garlic paste sit with acid helps to temper the allicin and reduce its intensity in a couple of ways:

• Mellowing the Pungency: The acid and salt work together to mellow the harshness of the garlic. The acid interferes with the enzymatic reactions that create the spiciest compounds. Think of it as "taming" the garlic's bite.

• Infusing the Acid: Allowing the garlic to sit in the acid gives it time to absorb the flavors of the acid (lemon juice or vinegar). This also helps to distribute the garlic's flavor more evenly when you incorporate it into your dish.

Here's a simple method:

1. Crush or Mince: Crush or mince the garlic into a fine paste.
2. Add Salt & Acid: Add a pinch of salt and a small amount of lemon juice or vinegar to the garlic paste. Start with a small amount of acid (about 1/2 teaspoon per clove of garlic) and adjust to taste.
3. Let it Rest: Let the mixture sit for about a minute.
4. Use as Desired: Incorporate the garlic paste into your recipe.

This technique effectively reduces the intensity of the garlic's flavor without significantly compromising its overall taste. It's a great way to use garlic's aromatic qualities without overpowering a dish.