Cloves Whole

Other Common Names: Nelkin, Nail Spice, Ting-Hiang. Botanical Name: (Eugenia caryophyllata)

Cloves are the dried unopened flower buds of a tropical evergreen tree. They are picked when they begin to turn red at the base and are dried in the sun. Native to the Moluccas, introduced to China in 200 B.C. and used to perfume the breath and as an antiseptic. Culinary uses include; use in sweet spice blends for cakes and fruit, to pickles, preserved meats and curries. Cloves are considered to be a pungent spice having a strong ‘antiseptic’ note that reminds many of us of the dentist! Good quality cloves should be intact, uniform in size and shape, dark brown with a lighter brown top to the bud and have no pieces of stem. Ground cloves are commonly adulterated with clove stem, which does not have high eugenol levels and more fibre and less flavour than the best quality buds. Cloves are generally used in small quantities, so buy small amounts and store well.