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Fresh garlic consists of several cloves that can be individually separated from their paper-thin white peel. Each clove of garlic is also encased in its own individual wrapper, often multi-layered depending upon variety. Regardless of variety though, it is best to choose garlic with supple, firm bulbs and roots still intact as this is a sign of freshness. Often referred to as the "stinking rose" whole garlic actually has a very mild allium scent. Once the cloves are crushed or pressed however, enzyme compounds are released, producing a sulphur based molecule known as allicin, which is responsible for giving garlic its renowned pungent aroma and flavour.