Old garlic is spicier than new fresh garlic. This is because during the storage process of old garlic, the spicy ingredients in the garlic juice evaporate, while new fresh garlic itself does not contain allicin, but contains an organic compound called allicin. This compound, under the action of alliinase, produces a series of sulfur-containing metabolites such as allicin and ajoene, which are the components that produce a spicy taste. Therefore, over time, the spiciness of new fresh garlic will gradually increase.