Clove

Clove is a highly aromatic spice derived from the dried flower buds of the Syzygium aromaticum tree, native to Indonesia. Recognizable by their distinctive nail-like shape and deep brown color, cloves are prized for their warm, sweet, and slightly peppery flavor, with subtle notes of bitterness and a powerful, lingering aroma. They are used whole or ground to add depth and complexity to both sweet and savory dishes, including baked goods, curries, marinades, and beverages like mulled wine or chai. Cloves are also rich in essential oils, particularly eugenol, which contributes to their intense taste and aroma. A little goes a long way, so use cloves sparingly to avoid overpowering your dish. Beyond their culinary uses, cloves have a long history in traditional medicine and are valued for their potential health benefits.

Cloves are a common spice used in both sweet and savory recipes, and you can typically find them in the spice aisle of most grocery stores. Look for small glass or plastic jars labeled "cloves," which may be sold either whole or ground, depending on your recipe’s needs. The spice aisle is often located near the baking section, alongside other seasonings like cinnamon, nutmeg, and allspice. If you’re shopping at an international or specialty market, you might also find cloves in the section dedicated to Indian, Middle Eastern, or Latin American ingredients, as they are widely used in those cuisines. If you prefer buying spices in bulk, some stores offer cloves in their bulk bins, allowing you to purchase just the amount you need. Remember to check the label carefully to ensure you’re picking up the right form—whole cloves look like tiny, dark brown flower buds, while ground cloves are a fine, aromatic powder.