Fresh Garlic vs Prepared Garlic: Can You Taste the Difference?

Freshly peeled and chopped garlic, pre-peeled garlic, garlic powder, tubed garlic, Indian garlic paste, jarred minced garlic — can you taste the difference? In this experiment, I bake garlic bread with each of these six types of garlic and serve them to my blind taste-testers — novelist Lauren Morrill (my wife) and Mercer University chemistry professor Garland Crawford (my colleague). While the fresh stuff certainly performs well in the rankings, it does not score an entirely decisive victory.

Here's the 2008 study I mentioned on the half-life of allicin:

Info on Dr. Crawford:

Link to Lauren's new book, "Better Than the Best Plan," which NPR called "a perfect summer read":

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