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 September 22 by kavaris

[Natasha Tori Maru]

I don't know a whole lot about garlic in terms of health benefits.

But I cook a lot (in order of strength least > most):

 - Whole garlic: mildest relatively sweet & aromatic, not very sharp - sweet, buttery caramelised flavour when roasted

 - Sliced garlic: moderate garlic aroma, bit sharper - becomes sweeter and more nutty when cooked

 - Chopped/minced garlic: stronger aroma that is pungent, aggressive garlic flavour - bit "hotter" when cooked

 - Crushed/mashed garlic: super strong raw flavour - shitloads of alliinase activity, pungent and sulfur-y

Letting prepped garlic sit for a while changes the flavour profile when raw, and dramatically when cooked. Letting it sit gets all the enzymes activating which alter flavour. 

Cooked denatures alliinase and stops the enzyme reactions. Raw is sharp, hot, aggressive & sulfurous and it transitions in stages as you cook it from distinct garlic, soft & sweet to sweet, nutty & aromatic to deep buttery & savoury as you cook for longer.

Garlic powder is a no go for me personally. I get stomach pains that will have me totally crippled for hours. Do not recommend.

 

[Schizophonia]

You never cooked/ate garlic ? 

[kavaris]

not in a long time, cause i hav crohns since 10, and it was sumthin to avoid... im gonna purchase and tell yas later if it wasnt the right thng for / towards wat i was searching for,  or if it is right ill send a smile.

note: my hands were full And i didnt purchase this time. i think i dont wanna fulfill my nutty garlic need directly w/ garlic  ~  but im gonna try other things... but not with sesame oil, i tried that one already. i bought the toasted one, nd then they said that wasnt right. fk it doesnt matter.

Edited September 22 by kavaris

[Yimpa]

I take aged garlic powder supplements. Maybe helps, maybe doesn’t. At least I won’t have garlic breath if it helps 

[Rigel]

I recently tried black garlic which is fermented garlic. It’s really sweet and it lost all pungency but developed quite funky notes. I like it.

[eos_nyxia]

I apologize if this is overreaching, but do you have ARFID (or at the very least, very strong taste and texture aversions)? 

[kavaris]

On 9/28/2026 at 3:48 AM, eos_nyxia said:

I apologize if this is overreaching, but do you have ARFID (or at the very least, very strong taste and texture aversions)? 

Update: maybe. iuno. it requires hearin a long long story / explanation, as its an ever evolving relationship between me and... what at the moment is just garlic...

if you mean an aversion to strong aromas and taste, everyone might raise their hand, but if you mean i myself have strong reactions to things, its a common symptom of crohns and inflammatory illnesses.

Itll thus be hard to draw any conclusions as im only going to be covering garlic here. And keep in mind, this is my first time eating garlic in many years, like over 15. And even back in the day, i didnt fk w/ garlic that much, like... The chinese restaurant by me has something in their sauces that looks like chopped garlic, but it tastes absolutely nothing like what ive been experimenting w/ which ill explain below.

I heard that when you cut into garlic, the uhh... wataya call it... the strength of it dissapates... So i just recently bought it (bought a week or two ago) Yeo that shyt is getting stronger i feel, like... ive cut it up, put it in chinese containers... had it sittin out... and that shyt keeps getting stronger everyday, lol.

Sounds like a dave chappelle skit, the kid keeps gettin stronger everyday. i thought you had cancer?

But yeah. wtf, why does this garlic still taste like garlic, and possibly even spicier and more aromatic. What is this lie ive been told, like...

On 9/22/2026 at 9:02 PM, Rigel said:

I recently tried black garlic which is fermented garlic. It’s really sweet and it lost all pungency but developed quite funky notes. I like it.

maybe thats what i gotta do, let it sit in vinegar or, sumthin thats itself like an acidic situation, as just cuttin it up nd lettin sit is like worse than when it was fresh the first day i swear by it.

Some of the lies have turned out to just be like, more complicated situations, but then other things are actually just like, you watch a video of someone online, annd, they dont understand anything about cooking.

Edited 4 hours ago by kavaris

[kavaris]

On 9/22/2026 at 8:49 PM, Yimpa said:

I take aged garlic powder supplements. Maybe helps, maybe doesn’t. At least I won’t have garlic breath if it helps 

It def does something, even if i dont like the aroma, or the flavor that much (unless it could turn down the volume to a quiter garlic node, which is wat i was going for)

*Intensity — i think thats the word i was lookn for earlier. That shts intensity is at an 11/10 still two weeks later... but ya do feel sumthin...

As, i feel something in my mouth and abdomen, etc., like it does do something, much like a pepper would, but w/ more mmmph behind it. It packs a more medicinal punch. I also realized i hate ginger. i think i mentioned that. Everything else is fine. I like cinnamon.

i dont mind red headed people, but i mean damn that ginger spice, the food spice, like id rather eat cleaner i think.

Edited 3 hours ago by kavaris