2 Common Reasons Your Garlic Turned Blue - Chowhound

There hasn't been much research regarding why some garlic turns blue when cooked, but all signs point to a particular enzyme called alliinase. Garlic contains a sulfuric compound called alliin, and when you crush or chop garlic, alliin mixes with alliinase to form the compound allicin, which is responsible for garlic's sharp aroma, flavor, and health benefits (it was once called "Russian penicillin," after all).…