Whole Cloves are the dried, unopened flower buds of the 'Syzygium aromaticum' tree, which is native to the Spice Islands in Indonesia. They are a powerful and aromatic spice used in cooking and baking around the world.
Cloves have a very intense, pungent, and warm flavour that is also quite sweet and slightly bitter. Their aroma is powerful and often associated with holiday baking or mulled wine. A little goes a long way.
Whole cloves are best for infusing flavour. They are used to stud hams or onions (for stocks), and are added to mulling spices for cider, chai tea blends, and pickling liquids. It is recommended to remove them before serving.
Whole cloves are used for slow infusion, gradually releasing their flavour into liquids like stocks or mulled wine. Ground cloves have a much stronger, more immediate flavour and are mixed directly into batters, like in gingerbread or pumpkin pie. Whole cloves also stay fresh much longer.
Store whole cloves in a sealed, airtight container in a cool, dark, and dry place, like a pantry or spice drawer. Kept this way, they can retain their potent flavour for several years.
Cloves are high in a compound called eugenol, which is a natural mild anesthetic and antiseptic. Traditionally, a whole clove was held against a sore tooth or gum to provide temporary numbing. This product is sold as a food-grade spice only.
