Clove Whole Organic

$6.00

Whole cloves may not be a spice you reach for every day, but when a recipe calls for them, nothing else does the job. One or two cloves simmered into rice, soup, stew, or chai add a warmth that's easy to notice and hard to name. Keep a small pack in your pantry and you're always a clove or two away from adding that depth to everyday cooking!

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What We tell customers about Whole Cloves

Often when people buy whole cloves at the store, they have one recipe in mind and don't know what to do with the rest. We tell them to keep them sealed in an airtight container away from light and heat, and then get ready to take their rice, soups, stews, braised meats, homemade stocks, chais, mulled ciders, and simmering apples to the next level. Just add a couple of cloves to each!

People often ask if whole cloves are better than ground. Whole cloves are best for dishes that simmer, since they infuse the food slowly and are easy to remove before serving. Ground cloves work better in baking, desserts, and spice blends, where you want the flavor distributed evenly.

Cloves work quietly. They don't announce themselves the way cinnamon or cardamom do, but they round out a dish in a way people notice even when they can't name what changed.

  • What to use it on

    Stir 1 to 3 whole cloves into rice while it cooks, then remove before serving.

    Simmer a few cloves in homemade chai, mulled cider, or hot apple cider.

    Add 2 to 3 cloves to braised meats, pot roast, or beef stew to slowly infuse the cooking liquid.

    Slip a clove or two into soups, lentils, or homemade stock, then remove before serving.

  • How the pros use it

    In Indian cooking, whole cloves are rarely added on their own. They're bloomed for a few seconds in hot oil or ghee alongside cardamom, Ceylon cinnamon, and fresh ginger before onions or other ingredients go in, a step that releases their oils and rounds out the whole dish.

  • Who should use extra caution

    Whole cloves are considered safe for most people in everyday cooking. If you're on blood-thinning medication or preparing for surgery, talk with your healthcare provider before using concentrated clove supplements or large medicinal amounts. The small amounts typically used in cooking are generally not a concern.

Questions from our Laguna Beach Store customers about Whole Cloves

Not always. Whole cloves are best for dishes that simmer, where they release flavor gradually and are easy to remove. Ground cloves work better in baking and spice blends, where you want the flavor distributed evenly.

Far longer than ground cloves, since their oils stay sealed inside the bud until it's broken. Store them in an airtight container away from heat and light and they'll stay aromatic for years. Press one with your fingernail; a strong, warm scent means it's still good.

Usually, yes. Whole cloves are added to infuse dishes with their warm, aromatic flavor while they cook, then removed before serving because they remain firm and can be unpleasant to bite into. The exception is dishes like biryani or pilaf, where it's common for a few whole cloves to remain and diners simply set them aside if they come across one.

Put Whole Cloves To Work

Cozy Clove Spice Tea

Serves 2

A warming spice tea inspired by traditional Ayurvedic kitchens. Enjoy after a hearty meal or whenever you want a comforting cup.

Ingredients

  • 4 whole cloves
  • 1/2 tsp dried ginger root
  • 1/2 Ceylon cinnamon stick
  • 2 green cardamom pods, lightly crushed
  • 2 cups water
  • Optional: oat milk and honey, to taste

Instructions

  1. Combine the cloves, ginger, cinnamon, cardamom, and water in a small saucepan.
  2. Bring to a boil, then reduce to a gentle simmer. Cover and simmer for 5 to 7 minutes.
  3. Strain into two mugs.
  4. Add a splash of oat milk and honey, if desired.