Why Does Garlic Taste Bitter?

Why Does Garlic Taste Bitter? [2023 Updated!]

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Did you know that garlic is the world’s most popular herb? It has been used for centuries as an antiseptic, antibiotic, and anti-inflammatory.

Garlic lowers cholesterol levels and blood pressure, helps lower blood sugars in diabetics, lowers triglycerides, boosts immunity, reduces the risk of heart disease, prevents cancer cells from dividing and spreading, protects against osteoarthritis pain by reducing inflammation around joints.

Why Does Garlic Taste Bitter?

Garlic is something that most people either love or hate. It gives off a strong flavor that some people can’t get past. To some, it’s an odor that causes some to gag.

To others, it’s the essence of some of the best foods on Earth. That’s because garlic is part of many delicious recipes.

There are plenty of ways to enjoy garlic. It can be used in sauces, dips, breads, and on pizza. It can be used in soups, salads, and a wide variety of other foods.

But when it tastes bitter there’s for sure something is wrong with it. Let’s talk about the causes.

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1.      Overcooked

Garlic is one of the most commonly used ingredients in cooking. It adds a lot of flavor to dishes and helps make them taste delicious. But, when garlic is over cooked, it can be bitter and ruin the dish altogether.

This happens because when you cook garlic at high temperatures, you burn its chemical contents, which creates an acrid flavor instead of the pungent taste that we generally associate with garlic. Eating burnt or overcooked garlic can also kill certain enzymes that are responsible for breaking down fat.

2.      Diallyl Disulfide Vs Air

When you store fresh garlic, don’t keep it in the room temperature. Store your garlic in a refrigerator under cool conditions.

Keeping garlic crushed and left on the kitchen countertop will actually make it taste worse as time goes on. Diallyl disulfide compound found within the clove will react with the air and produce unwanted bitter flavor.

Your garlic may also sprout prematurely or become moldy if it is kept outside on a countertop for too long. The best place to store your garlic is actually refrigerator.

3.      Left For Long

Every time we chop garlic and leave it for a long time, we’ll find that its taste is becoming bitter. This phenomenon occurs when the enzyme in garlic reacts with the oxygen in the air and produces diallyl disulfide, which is no longer fresh and has a pungent smell.

To avoid this side effect of leaving garlic for too long is to increase the quantity of other spices as well as add fresh garlic there as well.

These methods will help you solve this problem in no time!