> Once it's been cooked, the difference is indistinguishable to all but a few super tasters. I don't think that's correct. My own experience is that pre-minced

> Once it's been cooked, the difference is indistinguishable to all but a few super tasters. I don't think that's correct. My own experience is that pre-minced garlic tastes very different from garlic that you mince yourself. It takes a long time to get a sense of how different versions of ingredients differ, and what the impact is of using prepared foods. Dried basil is radically different from fresh basil, and both options are good. Frozen peas are as good as fresh peas in nearly every dish. Fresh pasta is usually no better than dried pasta. Frozen concentrated orange juice tastes radically different from fresh orange juice, but both options are good. Pre-minced garlic in a jar is just too different. I don't think I'm any kind of "super taster". Garlic is one of those foods can give you radically different flavors with different preparations. It's because as soon as you cut or crush the garlic, it starts a reaction between two chemicals called alliin and allinase, producing allicin. The allicin can then participate in further chemical reactions. In the jar, the chemical reactions have a long time to progress.