the bite stays sharper and more of the active chemistry survives. Leave it raw and crushed, and you get the full sting — that pungent, eye-watering snap that tells you the reaction is alive.
But one common kitchen habit can flatten the whole effect before it starts. If you drown garlic in high heat until it turns soft, sweet, and beige, you strip away much of the very chemistry people are chasing.
And the next piece matters even more: the real power depends on a timing trick most kitchens never use.
