Clove
Also known as: cloves, clove bud, lavang
The dried, unopened flower buds of an Indonesian evergreen tree, cloves deliver an intense, warm, and aromatic flavor of sweet wood, pepper, and camphor, used in both sweet and savory dishes worldwide.
Intensely warm, sweet, and aromatic with notes of pepper, wood, camphor, and a n...
Syzygium aromaticum
spice
Pairs Well With
Cloves are the dried, unopened flower buds of an Indonesian evergreen tree in the myrtle family. They deliver an intense, warm, and aromatic flavor of sweet wood, pepper, and camphor, used whole or ground in spice blends, curries, baking, and warm winter drinks, and prized for their numbing, antiseptic essential oil.
Clove's intense warmth and slight numbing quality come from eugenol, a powerful phenolic compound that also provides antioxidant and antiseptic effects. Caryophyllene adds woody, peppery notes, while humulene and minor terpenes round the profile with earthy, fruity warmth, making clove both sweetly aromatic and gently anesthetic.
CLOVE
EUGENOL
warm | spicy | numbing
The dominant compound; gives clove its intense warm-spicy aroma and characteristic numbing, antiseptic quality.
CARYOPHYLLENE
peppery | woody | spicy
Adds a woody, peppery depth that bridges clove to black pepper and cinnamon.
HUMULENE
earthy | woody | herbal
Contributes an earthy, woody undertone that grounds the sweet intensity.
METHYL SALICYLATE
minty | wintergreen | cool
Adds a faint minty, wintergreen-cool note that gives clove its slight numbing edge.
Bloom Ground Clove in Fat
Warm ground clove in butter, oil, or ghee to release and round its essential oils before baking or savory cooking.
Simmer Whole
Simmer whole cloves in liquids, studding them into onions, citrus, or hams to slowly infuse their aroma without overpowering.
Use Sparingly
Clove's flavor is intense and numbing; a little goes a long way, so start with a pinch and build to taste.
Baking
Ground into gingerbread, pumpkin pie, and spice cakes for warm, aromatic depth.
Hot drinks
Simmered whole in mulled wine, cider, and chai for a warming, festive aroma.
Glazed hams
Studded into hams, onions, and citrus to perfume and flavor during slow roasting.
Curries and spice blends
Ground into garam masala, Chinese five-spice, and curry powders for warm intensity.
Fruit dishes
Baked into apple, pear, and quince dishes for a cozy, aromatic sweetness.
Powder
Ground clove is ready for baking and spice blends but loses its essential oils within about a year; its flavor is intense and slightly less complex than whole.
Whole
Whole cloves keep their full aroma and essential oils for up to two years and can be studded into dishes or ground fresh for the brightest, most complex flavor.
Clove is a spice derived from dried flower buds (whole or ground) with unique botanical and culinary properties.
Botanical Name
Syzygium aromaticum
Also Known As
cloves, clove bud, lavang
Major Flavor Compound
Eugenol
Parts Used
Dried flower buds (whole or ground)
Non-Culinary Uses
Clove oil is used in dentistry and traditional medicine for toothache relief, as a natural antiseptic and insect repellent, and in aromatherapy.
Method of Cultivation
A tropical evergreen tree grown from seed in warm, humid climates. The flower buds are hand-picked just before they open, then sun-dried until they turn dark reddish-brown and aromatic.
Commercial Preparation
After harvest the pale pink buds are fermented briefly, then sun-dried until dark brown and woody. They are sorted and sold whole for studding and grinding, or ground commercially into powder for spice blends and baking.
Cloves originated in the fabled Spice Islands of Indonesia, where they were prized for centuries before Arab and European traders carried them to the world. So valuable were cloves that wars were fought over their trade and Dutch colonists once sought a monopoly over them. Their warm, aromatic presence has flavored everything from ancient Chinese breath fresheners to European gingerbread and winter holiday mulls.
Cloves are native to the Maluku Islands of Indonesia and are now cultivated across Indonesia, Madagascar, Zanzibar, Sri Lanka, and India.
Growing Regions
Primary Sources:
🇮🇩 Indonesia
🇲🇬 Madagascar
🇹🇿 Tanzania
🇱🇰 Sri Lanka
🇮🇳 India
🇰🇲 Comoros
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