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.