CLOVES

Cloves are the dried flower buds of the evergreen tree Syzygium aromaticum, native to the Maluku Islands in Indonesia. They are harvested when the buds are pink and fully formed, then dried to produce the hard, aromatic spice known for its warm, sweet, and pungent flavor and distinctive aroma.

Botanically a member of the Myrtaceae family, Syzygium aromaticum is now cultivated in tropical regions beyond Indonesia, including Madagascar, Zanzibar, Sri Lanka, and India. Buds are picked before opening and dried; whole cloves are dark brown and retain their aroma longer than ground cloves, which are more prone to flavor loss.

The primary component of clove essential oil is eugenol, which provides much of the spice’s characteristic scent and taste. Other constituents include acetyl eugenol and beta-caryophyllene. In dried cloves, essential oil comprises a notable portion of the weight, with aroma intensity diminishing as cloves age or are ground.

In cooking, cloves are used whole or ground in spice blends, baked goods, curries, pickles, and beverages such as mulled wine. They pair well with cinnamon, nutmeg, ginger, and allspice. In traditional medicine and dentistry, eugenol-based preparations have been used as antiseptics and local analgesics; clove oil is potent and should be used with caution to avoid irritation or toxicity.

Storage: keep whole cloves in a cool, dry, airtight container away from light; ground cloves should be kept similarly but lose potency more quickly. Shelf life is typically about one to two years for whole cloves and up to a year for ground cloves.