Purely a matter of taste: This is probably not quite true of garlic, because its distinctive smell sometimes plays a decisive role in the decision for or against its consumption. Its odor is spicy and strong, while it tastes fresh, at the same time bitingly pungent and also a little sweetish. With such an exciting mixture, it is no wonder that it is so versatile.
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Especially hearty dishes enrich the garlic with its unique flavor. Whether fish, meat, yogurt or in soup. How simple and effective you can benefit from its flavors, proves the quick recipe for Pan con Tomates. Just grab a slice of bread and toast it. It doesn't matter if you prefer a sourdough-based farmhouse bread or if your heart beats for white bread. Rub the bread with two slightly ripened garlic cloves, cut in half. Top the bread with a halved tomato and then drizzle with a little olive oil. And that's it.
Opinions are divided on it: yes, you can't get away without a flag after eating garlic in your food.... but hey, the taste is definitely worth it! But who is actually to blame for the typical garlic taste - and smell? That would be the so-called allicin, whose aroma is described as sulfurous and typically garlicky. However, it only appears when the cloves are chopped or crushed, as it is stored in the cells and only reacts from the amino acid allin to allicin when crushed.
