Ground Cloves

Warm, sweet, pungent, woody and slightly peppery.

Clove has an intense, lingering aromatic character. It is useful as a supporting note in tomato sauces, braises and baking, but adding more is rarely the best response when a dish simply needs salt or acidity.

Masala chai, baking, curries, jerk-style cooking, stews, mulled drinks and warm spice blends.

Begin with a small pinch for a four-serving dish; it is much stronger than cinnamon.

Mix thoroughly into the recipe so a concentrated pocket of spice does not remain.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Simmer two chopped pears with a splash of water, 1/4 teaspoon cinnamon and a tiny pinch of cloves until soft. Taste before sweetening. Serve with oatmeal or yogurt; keep the clove in the background rather than making it the leading note.

Cloves are dried flower buds, harvested before the flowers open. Their concentrated aroma makes a small amount useful in both sweet and savory dishes. Ground cloves spread rapidly through food, so measuring a modest first dose matters.

Cloves: botanical background

Ground cloves.

Check the physical package for the complete current ingredient and allergen statement. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 1 oz Fresh-Sealed Pouch
• 4 oz Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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