Creole garlics have 8 to 12 cloves per bulb, arranged perfectly symmetrical around the center stem. They are unique in appearance, clove configuration and color.
Creole garlics have a lovely deep rose color that becomes prettier the more layers you peel off, revealing clove covers that are almost red with delicate, burgundy colored vertical streaks.
Creole garlics were originally cultivated in Spain and Southern France. They were spread abroad by the Spanish Conquistadores in the 1500s. Burgundy is about the size of the average Silverskin and stores just as clean and firm almost as long, but not quite. Creoles are very hardy garlics that store a long time.
Creole garlics are the most enjoyable of all garlics when eaten raw. Ajo Rojo is usually more pungent than Burgundy. They have an initial sweet flavor that builds in intensity and fullness and is pleasantly warm, rather than hot.