Garlic's flavor is sharpest when raw. Minced garlic has a stronger flavor then chopped garlic because more allicin is produced. Allicin is produced when the cell walls are ruptured. The more a clove is broken down, the more allicin is produced. Roasted garlic, cooked slowly to 150 degrees, has a mellow, slightly sweet flavor. Garlic browned at very high temperature has a bitter flavor.