Clove
Clove is a potent, aromatic dried flower bud used whole or ground to add warm, sweet-spicy depth to both savory braises and baked goods.
How to buy
Whole cloves should look plump, dark reddish-brown, and a little oily, with the small ball-shaped head intact -- dry, pale, or broken cloves have lost potency. Ground clove fades faster than whole, so buy it in small quantities, or grind whole cloves yourself as needed for the strongest flavor.
How to store
Store whole cloves in an airtight container away from light and heat; they hold potency for 2-3 years, far longer than ground clove, which fades within about a year. Fresh whole cloves release a bit of oil and feel slightly sticky; dry, brittle cloves are past their prime.
Culinary profile
- Flavor
- Intensely warm, sweet, and slightly bitter, with a numbing, almost medicinal pungency -- a little goes a long way, and too much quickly turns a dish toward mouthwash territory.
- Texture
- Whole cloves are hard, woody little spikes meant to be removed before serving or ground fine; ground clove is a fine, slightly oily powder.
- Aroma
- Powerfully sweet and spicy, dominated by eugenol, the same numbing compound long used in traditional dental remedies.
How to prepare
- Studded whole — Pressed into onions, hams, or oranges to perfume braises and roasts, then removed before serving.
- Ground into spice blends — Mixed into pumpkin pie spice, garam masala, and mulling spice blends.
- Simmered in liquids — Steeped in mulled wine, cider, or chai to infuse warmth without overwhelming the drink.
- Baked into doughs — Added in small ground amounts to gingerbread, spice cakes, and cookies.
Classic dishes
American
- Clove-studded baked ham — A holiday ham scored and studded with whole cloves before glazing.
- Pumpkin pie — A custard pie spiced with ground clove alongside cinnamon and nutmeg.
- Mulled cider — Apple cider simmered with clove, cinnamon, and orange peel.
- Pickling spice — A whole-spice blend for brines and pickles that includes clove for warmth.
Chinese
- Red-cooked pork — Pork belly braised in soy and sugar, often with whole clove among the aromatics.
Indian
- Garam masala — A warm spice blend in which clove provides sweet, pungent depth.
- Biryani — A layered rice dish perfumed with whole cloves among its whole spices.
- Chai — Spiced tea simmered with whole cloves, cardamom, and ginger.
French
- Oignon piqué — An onion studded with a bay leaf and clove, used to flavor bechamel and stocks.
Vietnamese
- Pho broth — A beef noodle soup broth deepened with charred onion, star anise, and clove.
Middle Eastern
- Pilau rice — Fragrant rice studded with whole spices including clove.
- Ras el hanout — A Moroccan spice blend in which ground clove adds sweet warmth.
German
- Gingerbread — A spiced cake or cookie dough built on ground clove and ginger.
- Mulled wine — Red wine simmered with whole cloves, cinnamon, and orange for a warm winter drink.
- Spiced cookies — Holiday spice cookies built on ground clove alongside cinnamon and nutmeg.
Caribbean
- Jerk seasoning — A fiery Jamaican spice paste that includes ground clove among its warm spices.
British & Irish
- Christmas pudding — A dense steamed holiday pudding spiced with clove among dried fruit and brandy.