The only thing on that is how unstable the molecules that give garlic its flavour are - they’re formed when the cell walls are damaged then pretty much break down immediately regardless (IIRC when there’s too much heat, too much acid, insufficient moisture and more, ie any way we have of preserving stuff, I could be wrong on a couple though) so the only way you’ll have any chance of them making it to your taste buds is by cutting the garlic clove as late as you can
Most spices don’t work like this which is why dried chilli, pepper, mustard etc. is fine, however there’s literally no substitute for fresh garlic
The only thing on that is how unstable the molecules that give garlic its flavour are - they’re formed when the cell walls are damaged then pretty much break down immediately regardless (IIRC when there’s too much heat, too much acid, insufficient moisture and more, ie any way we have of preserving stuff, I could be wrong on a couple though) so the only way you’ll have any chance of them making it to your taste buds is by cutting the garlic clove as late as you can
Most spices don’t work like this which is why dried chilli, pepper, mustard etc. is fine, however there’s literally no substitute for fresh garlic
Ah, you are correct. I did disregard that all members of the allium family (onion too, but especially garlic) behave in this way.