RAW GARLIC HEAT INDEX

The Raw Garlic Heat Index chart is easy to use.  In the ratings chart you will find number one being the hottest raw garlic.  Numeric order takes you to 21, the most mild.

In this article we will talk specifically about hardneck garlic and it’s raw heat.  This study has been tested over time.  There are many articles and webpages out there about garlic and it’s raw heat.  Our chart is based upon a collection of data from different, respected garlic growers in the industry and our own personal tests and trials.

We have noticed that the garlic can change a bit on the raw heat level from year to year.  For instance, this years crop of Russian Red (Ranked #9) actually rivals the Metechi (Ranked #1).  Even though the Metechi is hotter some garlics seem to change on raw heat level according to possible growing conditions.  We see this in chile peppers.  We will continue to monitor this case study as we head into year number 3 this fall.

METECHI (Great Bulbs of Fire)

As you may know, Metechi, is the hottest raw garlic you can get.  It is described as “Great Bulbs of Fire” for good reason.  The heat one raw clove can produce will make most people spit it out and scramble to look for water!  We had two people over Cleveland’s Garlic Festival in 2024 that were able to eat a half of clove of garlic and then swallow it with little facial expressions.  Those two people eat scorpion and ghost peppers on a regular basis.

Metechi hardneck garlic is beautifully purple striped and spotted.  This is the only warning you will get! After peeling make sure to wash your hands.  It won’t feel good rubbing your eyes or nose after working with this potent variety.

If you are looking for a hot salsa, this one is the one to go with!

A NOTCH BELOW ON HEAT GROUPING

GEORGIA FIRE

Originally from Russia, Georgian Fire organic hardneck garlic has an exceptionally hot flavor when eaten raw – which makes it a great choice for salsa. Like most porcelains, it is large and beautiful garlic with rich, robust flavor that is strong and has a lingering aftertaste.

Hardneck garlic with jumbo bulbs, strong flavored garlic bulbs, easy to grow garlic. One of the hottest tasting porcelain garlic varieties with a distinct, yet pleasant heat. Wonderful in spaghetti.

BOGAYTR

Originated in the former East Germany. Outstanding raw heat.  An exciting purple stripe that lasts longer than some of the other hardnecks.

Best described as true garlic flavor without the heat after roasting. It is another cooking favorite. An excellent flavor perfect for Italian dishes and garlic bread. Gorgeous dark purple brown bulbs that are vigorous and easy to grow. Grows very well in cool wet weather. Approximately 6 to 8 cloves per. Stores well.

CHESNOK RED

Hot when eaten raw.  Great source for hot garlic salsas! Chesnok Red Garlic, known for its beautiful purple-striped bulbs, offers a unique sweet and rich flavor, especially when roasted. Originating from the Republic of Georgia.

Chesnok Red has a well-balanced flavor for eating raw, and when cooked it becomes gentle, earthy and rich with smooth sweetness and just a touch of heat.

ROMANIAN RED vs. RUSSIAN RED

VS.

Romanian Red pictured first versus Russian Red in the second photo.

Year three will determine a lot.  We almost want to swap them on the chart because the Russian Red was so hot this year.  This study is still on-going.  The Romanian Red is very delicious once roasted.  Although, pungent, it is a hit with most people because the taste after the cook.  Add a little heat in your dishes with both of these garlics.  Both can be pungent but the taste is out of this world!

Russian Red hardneck garlic… Originally from Doukhobor, Russia. It is considered the standard of excellent flavor in Racombole garlic’s. The raw flavor is intense and big up front.

GARLIC WITH MID-LEVEL HEAT

The four garlics we will talk about is German Red, Turkish Red, Italian Red and Spanish Roja.

GERMAN RED GARLIC

This garlic is a bit milder and earthier in flavor, but still very rich and complex. It works well in any dish. Has an exceptionally great garlic taste without the harshness of stronger flavored garlic after cooking.  German Red Garlic produces large, vigorous plants and is adapted to growing in northern climates. The cloves have a true garlic flavor, robust with skins that have some light purple color.

TURKISH RED GARLIC

Turkish Red Garlic: is an exceptionally reliable garlic variety that produces beefy heads with 6-8, stout cloves. White wrappings cover the heads, and the buff-skinned bulbs are streaked with shocking purple. A warming, mellow flavored garlic that tastes great raw.

ITALIAN RED GARLIC

Originated in Italy, 10-12 cloves per bulb. A very attractive white pink bulb with a lot of purples, browns and red layered across a white background. Bulbs are usually quite uniform and very large in size. Grows well in wet conditions. Flavor is mild but richly complex with a bit of hat which is long lasting but seldom harsh tasting. This garlic lends itself well to being used either raw or uncooked. It provides a not overly hot flavor with a pleasant non-sulfurous aftertaste. Due to its high sugar content, it caramelizes well.

SPANISH ROJA GARLIC

Brought to the U.S. before 1900. Good enough to eat raw! It starts with some heat but it fades to a pleasant aftertaste. When roasted it is mild and sweet with little aroma and perfect texture. This has become a favorite for garlic connoisseurs and chefs. Medium sized bulbs however the bulbs can be huge when cultivated in the garden. Bulbs contain 5 to 6 easy to peel cloves. Stores 4 -6 months.

 

BEST SELLER THE PAST TWO YEARS

Aglio Rosso.  A delicious rare garlic from southern Italy. It gets hotter the longer it is stored. It is milder in the fall, medium in the winter and strong/hot in the spring. It has a rather rich, musky, earthy flavor and a noticeable bite, but it is still on the light side most of the year. It stores like a rock and grows well over most of the country.

It has quickly risen to be in the top 3 most popular of garlics with Music hardneck garlic and Elephant garlic.  We have added more seed the past two growing seasons to support the demand of this delicious tasting and easy to grow garlic.

 

MILDEST HARDNECK GARLIC

These will be at the bottom of the chart, being most mild, but don’t let that fool you.  A lot of people have them in their top favorite garlics to eat!

CHINESE PINK

Being thee most mild garlic, it does not lack any garlic flavor! A very early variety that will produce nice compact bulbs at least a month earlier than other varieties. It has a delicious mild flavor for many culinary uses and one that everyone can enjoy. Bulbs have 6-8 cloves that store for 4 to 5 months.

Chinese pink garlic, also known as Asian Rose or Chinese Rose garlic, is a delightful variety cherished for its subtle flavor and distinctive pink-tinged skins.

GEORGIA CRYSTAL

Another mild garlic that does not lack in flavor.

Georgian Crystal is clean, fresh, tasting garlic with a vastly superior flavor. Georgia Crystal adds the perfect crisp taste to stir-fries, vegetables, chicken and fish. The light flavors combine well with root vegetables, cabbage, chicken, seafood and fish. The mellow, raw flavor is great in uncooked dips and salsa. Their bulbs contain on average 4-7 very large cloves. This garlic has a very pure flavor with no earthiness.

PERSIAN STAR

Another tasty mild hardneck garlic.

Purple Stripe type. A superior all-around garlic and staff favorite, this variety has a delectable flavor with a mild spice. Purple stripes, such as the Persian Star garlic are very flavorful, with a robust garlic taste that isn’t as sulfurous and overpowering as some varieties can be. They are a full flavored garlic with only a small bite to them and are more mellow than hot as are most other standard Purple Stripes. This garlic averages 7-10 pointed cloves per bulb. They’re pretty enough to be used as a centerpiece.