I normally don't use garlic paste but I like the taste of garlic, I love garlic pickle, but I use garlic only in finely chopped pieces along with ginger paste in curries. I never had any problems with that. I have seen that in many recipes the use ginger-garlic paste and decided to try it.
Recently I ground ginger and garlic together, and honestly it smelled different. I added it to sauteed onions, and boiled potatoes and spices to make a curry.
The dish had a distinct garlic-like but not exactly garlic smell or taste and almost made me vomit, even when I think of that, I nauseate. But everyone else I served the dish to, they said there was a garlic smell, but they did not feel repulsed and ate my dish.
My question is that how is this phenomena by which a particular person is repulsed by only a certain preparation of food, while the other people are not, possible?
Also is there a workaround for using ginger-garlic paste and eliminate its repulsive taste?
Edit: I noticed that the particular repulsive smell and taste occurred after several minutes of sauteing with onions.
Best Answer
The garlic clove contains a lot of volatile chemicals, and they get brought out when the physical clove that contains it gets cut or smashed.
Pushing the clove through a press, or grinding it brings out all the different volatile chemicals, in full force, compared to leaving the head or a clove intact, or versus a coarse chop or fine chop.
There are probably some bitter aromatics or the strength being brought to the fore that you don't care for.
It's also possible that those flavors are interacting with the ginger in a way that you don't care for. It's not easy to say, since that's a matter of personal preference.
TheKitchn.com: Whole, Crushed, or Minced Garlic: What’s the Difference?