Rojo del Pais Baza

Rojo del Pais Baza is a rare and exquisite Creole hardneck garlic variety originating from Baza, in southern Spain, and imported to Australia in 1994 by the Australian Garlic Industry Association. It’s prized for its vibrant magenta cloves, complex flavor profile, and exceptional storage life — making it a standout choice for culinary enthusiasts and growers seeking Mediterranean flair.

Bulbs are rounded and globe-shaped, typically measuring 4.5 to 6 cm across, with a convex base and tightly wrapped white skins that protect the cloves during long storage. Each bulb contains 11 to 14 cloves, arranged in one or two layers. Some inner cloves are enclosed in a second skin, adding to its visual intrigue and structural integrity. The cloves themselves are tall and slender, with sharply angled inner surfaces and skins ranging from purple-red to bronze, often streaked with cream at the base.

Flavor-wise, Rojo del Pais Baza delivers a hot, rich, and spicy punch when raw, mellowing into a nutty, aromatic sweetness when cooked — ideal for bold dishes like paella, garlic shrimp, and roasted meats. Its flavor intensity is rated around 4.0/5, with heat at 3.9/5, offering a well-balanced profile that doesn’t sacrifice depth for spice.
In the garden, this variety is weakly bolting, producing a thick scape that should be removed to maximize bulb size. It thrives in cold winters and hot, dry summers, preferring low humidity and well-drained soil. Suitable for USDA Zones 5–9, it matures mid-season and stores for 10 to 12 months, making it one of the longest-storing hardneck types.

Whether you're showcasing it for its Spanish heritage, culinary versatility, or striking appearance, Rojo del Pais Baza brings heat, elegance, and endurance to your garlic lineup.