Cloves

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, 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 are prized for their strong, spicy aroma, which makes them a favored ingredient in perfumery, candles, and home fragrance.

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.

How to use it

Use three or four whole cloves in a rice dish, a braise or a pot of mulled wine and remove them before serving. Stud an onion with six cloves for a béchamel or a stock, and add two or three to a poaching syrup for pears. They are strong enough that counting them out is worth the trouble. Technique tip: press the cloves into an onion half or tie them in a square of muslin, which saves fishing four small buds out of a finished stew.

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