Inside, there will be 8 to 9 cloves with brown skin.
The cloves are very fragrant. They have a very hot taste that increases after the first bite when raw.
When baked, however, they are sweet, with just a bit of heat left in the taste.
Later harvest than many other garlics.
It belongs to the Turban sub-group of the Artichoke group of garlics, itself a subgroup of softneck garlics.
Red Janice Garlic originated near Nmarazeni in the Republic of Georgia.
The English name is in memory of a Janice Masterjohn.