Why is fresh garlic spicy?

Chefs always know the difference between fresh garlic and cooked garlic. If you've ever eaten a raw garlic, you'll know how energetic it is. When cooking, it is more sweet.

Fresh garlic is full of sulfur compounds, including a substance called alliin. When a clove of garlic is crushed or chopped, alliin is quickly turned into a substance called allicin. It is the substance that makes garlic spicy. In fact, it activates two human proteins, TRPV1 and TRPA1, which interact with neurons that cause pain in the mouth.

But when the garlic is cooked, allicin is converted into other sulfur molecules and reduces the spiciness.

Garlic originated in Central Asia. The Egyptians, Babylonians, Greeks and Romans were all familiar with this spice. The incredible combination of chemicals in garlic can be a way to defend itself when it grows near the ground in an arid climate. Mosquitoes, mites, worms and some birds are chased away by this odor.

MT