Garlic turns from pale golden to dark brown or black, indicating the Maillard reaction is giving way to carbonization.
Flavor Transformation:
The natural sweetness and mild pungency turn bitter and acrid, overpowering dishes.
Burnt garlic can impart a harsh, unpleasant taste that lingers.
Loss of Nutrients:
Heat destroys allicin and other beneficial compounds.
Antioxidant and antimicrobial effects are significantly reduced.
Aroma Shift:
