Garlic is a member of the amaryllis family ( Amaryllidaceae), therefore garlic sisters and brothers are considered to be leeks, onion, and shallots.  The garlic head is structured in  four to twenty cloves.

According to our research from numerous sources, there are two main types of garlic: softneck and hardneck.  Most commercial varieties are soft neck. China is the biggest producer of garlic in the world and California produces over 90 percent of the garlic grown commercially in the United States.

As stated in the document "Garlic: Safe Methods to Store, Preserve, and Enjoy" published by the Agriculture and Natural Resources Division of the University of California, the pungent flavor of fresh garlic results from a chemical reaction that occurs when the clove cells are broken and release both the enzyme alliinase and the compound allicin.  The enzyme converts allicin to allicin, the chemical primarily responsible for down to other compounds.  This chemical reaction cannot occur after garlic is cooked because the enzyme is destroyed by cooking.  This is why roasted garlic is sweet rather than punguent.