Allicin isn’t actually in garlic. A compound, alliin, and an enzyme, alliinase are part of the cells in a garlic clove. These two are kept separate, however, when those cell walls are ruptured, they meet and form the all-powerful and mighty allicin.
So when you’re cooking at home, you want to be sure to rupture those cell walls in those garlic cloves using your preferred method. But don’t just toss that minced allium sativum into your pot or pan. Turns out heat neutralizes the health-giving benefits of allicin.