Garlic

[kavaris]

Before i buy garlic and then get upset i bought it, How much different is garlic once the allicin wears off, that fresh pungency assoc. w/ it, which goes away after some min., or hours once it has been cut?

Im looking for something that is like, a spice (not like a spice spice, i mean fresh roots and such) but i think ive been misunderstanding the importance of garlic, in alot of these things im tryina make, rice-related stuff... Im hoping someone out there has exp., using garlic, and knows of its stages-of-ripeness, you might call it, and how it effects flavor. Like, is it radically different? Is it sweet like Onion sweet? Or will i just feel like "Oh its just garlic, but less potent"?

P.s. Im done w/ ginger, and i gave it my best shot, but its actually horrible. Like once i taste it, even slightly, its like, ruining my day, alas it is wat is bringing the dish down, Like garlic surely cant be worse.

Like if i want brightness, i would just rather add battery acid, Like thats how much its gotten on my nerves, like... Even lemon, although i dont like to add it to the dish, it smells knda good when you clean w/ fresh lemon, where as ginger is like guava, in the sense that its like a fake version of a real fruit.

Edited 1 hour ago by kavaris