Whole & Ground Cloves

Cloves are a native to the East African coast and other tropical maritime climates. They are the dried flower buds of an aromatic evergreen tree native to the Moluccase.

Whole cloves are used for toothaches, as a flavouring for preserves, in mulled wine, hot toddies and stewed fruits, studded into an onion for stews, pushed into the core of apples before baking.

Cloves have a warm, slightly astringent sweet aromatic flavour and a strong pungent aroma. Whole cloves are dark brown buds, while ground cloves are a dark brown powder.

Ground cloves are ideal with cakes, biscuits, gingerbread and puddings. Cloves have a close association with apples and are added to apple sauces, tarts and pies. Whole cloves are used to flavour fish, poultry or game. They are also used in baked hams and apple tarts. Cloves should be stored in a cool dark cupboard to maintain the best flavour.

Did you know…?

Whole cloves are often used as an antidote to toothache (by placing on the gum beside the sore tooth), because of their slightly anaesthetic quality.