Whole Cloves, Syzygium aromaticum, are also referred to as cloves, whole clove or whole clove spice. They are the aromatic flower buds of a tree in the family Myrtaceae, or the myrtles. It is a close relative of other plants with prominent aromas and flavors, like guava, eucalyptus, and Allspice.

Whole Cloves contain approximately 10% volatile oil.

Clove buds have a three-month harvesting window, though the months that window takes place in varies depending on where the cloves are being grown. Cloves are harvested by hand, and that happens after the base of the bud turns pink. After drying, they turn the deep mahogany brown color for which they’re known.

Businesses that frequently purchase Whole Cloves are Indian, American, Asian and Asian/Fusion restaurants; cafes and coffee shops; seasoning companies; independent spice shops; breweries; distillers; and companies that manufacture coffee, tea, jam, condiments, and fermenting and pickling products.

We also carry Ground Cloves which is available in store

How To Use

Whole Cloves are most often used to stud ham or pork roast. We often think of them partnered most frequently with cinnamon, ginger and nutmeg in sweet concoctions like this delicious Masala Chai. They are also at home in savory dishes like Mole Poblano. They add sweet complexity to spicy Sichuan Red Chili Oil, which you can enjoy with meats and Smoky Pork Wontons. For a surprising burst of flavor, try cloves in Pickled Blueberries over goat cheese or with vanilla ice cream. Whole Cloves are a wonderful secret ingredient when using a clove or two in slow cooked beef stock, sauces and stews.

Whole Cloves go well with apples, beets, carrots, chocolate, ham, onions, oranges, pork, squash, and sweet potatoes. They can also be paired with allspice, bay, cardamom, cinnamon, coriander, fennel, ginger, mace, and nutmeg.