Clove Buds ‘Hand-Select’, Whole

Cloves have a rich, fruity flavour with peppery notes. Native to Indonesia, cloves are easily distinguished by their nail-like forms. We hand-select these shapes because the sharp ends are useful when piercing food to impart flavour.

Highly valued among ancient civilizations such as the Roman Empire and throughout China, Cloves are commonly used in Indian, Middle Eastern and African dishes. Interestingly, it’s also known to be a natural insect repellent and effective against fungal infections.

Meanwhile, in traditional Chinese medicine, these are used to warm the stomach, promote digestion, and relieve nausea and vomiting. This makes sense given that Cloves are a rich source of antioxidants and have been shown to have anti-inflammatory and antimicrobial properties.

If you grew up in the 1980s you will remember them being used to stud hams and onions. You may also remember sucking on these to relieve toothache! Cloves are highly potent and used around the world such as within Indian subcontinents to flavour rice and pickles. Learn more about whole cloves on our blog here.

A versatile spice commonly used in various culinary applications. Here are some culinary uses for cloves:

Baking: are often used in baking, especially in spiced desserts such as gingerbread, pumpkin pie, and fruitcakes. They add a warm, aromatic flavour to baked goods.
Pickling and Preserving: are sometimes used in pickling brines for fruits like spiced pickled peaches or pears. They can also be added to pickled vegetables for added flavour.
Sauces and Marinades: can be used to flavour sauces and marinades for meats such as ham or pork. They add depth of flavour and complexity to savory dishes.
Curries and Stews: are a common ingredient in many curry blends and spice mixes used in Indian and Southeast Asian cuisines. They add a warm, slightly sweet flavour to curries, stews, and sauces.
Infusions: can be used to infuse flavour into liquids such as syrups, broths, and stocks. They are often added whole or ground to simmering liquids and then strained out before serving.
Chutneys and Relishes: can be added to chutneys and relishes for a spicy, aromatic flavour. They pair well with fruits like apples, pears, and cranberries in these condiments.
Mulling Spices: are a key ingredient in mulling spice blends used to flavour hot beverages like cider, wine, and tea during the colder months. They combine with cinnamon, nutmeg, allspice, and sometimes ginger for a warming drink.
Meat Rubs: can be added to dry rubs for meats such as beef, lamb, or chicken. They add a fragrant, slightly sweet flavour that complements the richness of the meat.
Dessert Garnishes: can be used as a decorative garnish on desserts like custards, puddings, and rice dishes. They add visual interest and a hint of flavour to the dish.

When using cloves in recipes, it’s important to use them sparingly as they have a strong flavour that can easily overpower other ingredients. Additionally, whole cloves should be removed from dishes before serving as they can be quite intense to bite into directly.

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