Spice
Clove
Clove is the dried flower bud of Syzygium aromaticum, intensely aromatic with eugenol heat. Used whole in braises, rice, and mulled drinks, or ground in baking and spice blends. Nail-shaped buds should be oily and unbroken for peak quality. A little goes far.
Also known as: Cengkeh, Clove, Laung
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Breeds, cuts & preparations
Variety
CG1CG2Handpicked HeadlessIndonesian CloveMadagascar CloveSri Lankan CloveSyzygium aromaticumZanzibar Clove
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
CrackedDriedFreshGroundPowderRoastedToastedWhole
CommonCharacteristic
AromaticIntenseNumbingPungentSpicySweetWarmWoody
History
ID
Cloves originated in the Maluku Islands and entered Asian luxury spice trade.
CN
Chinese court records noted cloves as breath sweets and tribute spice.
European colonial powers fought for control of clove-producing islands.
Clove cultivation spread to Zanzibar, Madagascar, and other tropical regions.