Cloves are the aromatic, dried flower buds of the Syzygium aromaticum tree, native to the spice-producing islands of Indonesia. Recognizable by their nail-like shape and deep, reddish-brown color, these buds have been used for centuries in global cuisines and traditional remedies, valued for their bold flavor and distinctive fragrance.

They offer a powerful combination of warmth, sweetness, and light bitterness, creating an intense flavor that stands out in both sweet and savory dishes. Cloves are essential in spice blends, baked goods, curries, stews, and slow-cooked dishes, where even a small amount goes a long way. When bitten into, they release a concentrated burst of aromatic oils that defines their unmistakable character.

Beyond their culinary appeal, cloves hold a notable place in traditional medicine. They are known for their antimicrobial and anti-inflammatory properties and are commonly used to support digestion, ease discomfort, and refresh the breath. Their strong, spicy aroma also makes them a favored ingredient in perfumery, candles, and aromatherapy.

With a fragrance that is warm, slightly fruity, and instantly recognizable, cloves bring depth and intensity to anything they touch — in the kitchen or beyond.

Botanical Name: Syzygium aromaticum
Also known as: Clove Buds, Laung, Lavang, Ding Xiang, Clavos de Olor, Gewürznelken, Chiodi di Garofano, Kruidnagel, Karanfil, القرنفل, लौंग, لونگ