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 23 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 22 hours ago by kavaris

[kavaris]

P.S. Theres somethin im missing either in the food or spice depo., or related to this, that which creates a sortve choc./bean flavor (not chocolate), like a sweetness behind an ever so slight water chestnut flavor, where said chestnut hangs very faint in the background, but the sweetness lands on your senses up in the Front, the sortve "Anterior" front -of a secondary layer of stuff (background umami stuff), if that makes sense. That primary layer, in front of the secondary stuff is what im missing. Its not entirely bbq, nor is it peanut, like... iuno its hard to describe. Its also not like a brothy chicken or salty thing.

Edited 7 hours ago by kavaris

[Elliott]

Maybe fish sauce

 

To adjust garlic, just use less or more

 

For ginger, I like sushi (vinegar rice). I don't like ginger in general but it works with sushi.

 

Edited 6 hours ago by Elliott

[kavaris]

2 hours ago, Elliott said:

Maybe fish sauce

 

To adjust garlic, just use less or more

 

For ginger, I like sushi (vinegar rice). I don't like ginger in general but it works with sushi.

 

o you prolly right bought ginger+sushi  theres a few odd things ive paired w sushi nd said to myself i liked because of ..

In regards to fish sauce, i suspect fish sauce leans fishy in flavor, and might be too overpowering. Im gonna ask chatgpt what even is left to try, as ive exhausted so many of my options now trying to recreate this sweet sorta like, iuno, like you could compare it to a soy bean sauce, but ive also tried chinese soy sauces that went towards a bbqy direction because of the way they let the soy flavors develop ... i mean... it taste like a sweet bean met fish sauce, so your not entirely wrong in that sentiment, i just cant get it with soy bean sauces atm

but maybe theres a certain brand needed. i dont know, im running out of ideas. ive obvi tried like 50 brands of oyster sauce, so im accidentally an oyster sauce expert now.

Edited 4 hours ago by kavaris

[kavaris]

@Elliott (cont.) its also possible that i need try beans, including edamame soybean, as i recently bought a bunch of water chestnuts, nd i actually just like snacking on them now cause theyre are so good on their own , w/ a little salt nd such... it isnt wat i wanted originally, but its fine for now just to snack on atm.

[Elliott]

5 minutes ago, kavaris said:

o you prolly right bought ginger+sushi  theres a few odd things ive paired w sushi nd said to myself i liked because of ..

In regards to fish sauce, i suspect fish sauce leans fishy in flavor, and might be too overpowering. Im gonna ask chatgpt what even is left to try, as ive exhausted so many of my options now trying to recreate this sweet sorta like, iuno, like you could compare it to a soy bean sauce, but ive also tried chinese soy sauces that went towards a bbqy direction because of the way they let the soy flavors develop ... i mean... it taste like a sweet bean met fish sauce, so your not entirely wrong in that sentiment, i just cant get it with soy bean sauces atm

but maybe theres a certain brand needed. i dont know, im running out of ideas. ive obvi tried like 50 brands of oyster sauce, so im accidentally an oyster sauce expert now.

It doesn't taste fishy, it tastes like a savory soy sauce

[kavaris]

1 minute ago, Elliott said:

It doesn't taste fishy, it tastes like a savory soy sauce

oh really. wow. alright then, im gonna have to purchase fish sauce. do you happen to know if it matters which brand i get? im gonna check the ingredients of em, so ill have some idea of wat they are made of (in 30 mins or so ima actually walk to store to find it)

Edited 3 hours ago by kavaris

[Elliott]

6 minutes ago, kavaris said:

@Elliott (cont.) its also possible that i need try beans, including edamame soybean, as i recently bought a bunch of water chestnuts, nd i actually just like snacking on them now cause theyre are so good on their own , w/ a little salt nd such... it isnt wat i wanted originally, but its fine for now just to snack on atm.

I snack on edamame, just with soy sauce, it's addictive. Im growing it next year, sun burnt mine up this year.

Edited 3 hours ago by Elliott

[Elliott]

3 minutes ago, kavaris said:

oh really. wow. alright then, im gonna have to purchase fish sauce. do you happen to know if it matters which brand i get? im gonna check the ingredients of em, so ill have some idea of wat they are made of (in 30 mins or so ima actually walk to store to find it)

They all can taste quite different. Maybe some quality ones from trader Joe's, whole foods, or world market.

I like fish sauce with citrus for shumai(dumplings)

Mix with soy sauce to play around with the flavor

Edited 3 hours ago by Elliott

[kavaris]

8 minutes ago, Elliott said:

I like fish sauce with citrus for shrimp shumai

Oh i love shumai- And i jus got a couple more ideas from chatgpt, to try next: 1. Aged or dark tamari: deeper and rounder than regular soy, with some of that cocoa-like savoriness without bitterness.
2. Sweet white miso...
I like miso, even tho i know its not wat im lookin for, id def like to try making some miso-ish dishes one day,

p.s. ill prolly jus try the regular tamari, and then decide if thats even the right direction first.

Edited 3 hours ago by kavaris

[Elliott]

Just now, kavaris said:

Oh i love shumai- And i jus got a couple more ideas from chatgpt, to try next: 1. Aged or dark tamari: deeper and rounder than regular soy, with some of that cocoa-like savoriness without bitterness.
2. Sweet white miso...
I like miso, even tho i know its not wat im lookin for, id def like to try making some miso-ish dishes one day.

Tamari I've had is like a complex soy sauce. Good flavor but similar to soy.

[kavaris]

21 minutes ago, Elliott said:

Tamari I've had is like a complex soy sauce. Good flavor but similar to soy.

Oh alright. ill have to think 🤔 Assuming if its very similar to soy saucey and im jus adding soy sauce ontop of soy sauce, amplifying that soy profile, then ill want to def try fish sauce before i try it. Its def something thats like, not just soy sauce on top of soy sauce, unless its gotta radically different element to it. But anyway, def fish sauce ~ in about 30 min im gonna go on an adventure looking for it at Asian mart and my foodstores. Apart of me wants to try tian mian jiang, but like, straining it, or something, like strained beans.

Edited 3 hours ago by kavaris