SPICE ALMANACA visual guide to flavor
No. 13SpiceIndonesia

Clove

klohv

Syzygium aromaticum

Warm, sweet, pungent, almost numbing.

warmsweetpungent
Clove, gouache botanical illustration
Gouache illustration

What it is

Clove is the dried, unopened flower bud of Syzygium aromaticum, an evergreen tree native to the Maluku islands of Indonesia, once the only place on earth it grew. The small nail-shaped buds are intensely warm, sweet, and almost numbing, thanks to a compound called eugenol, so a few go a long way. Cloves work in both sweet and savory cooking, from studded hams and mulled drinks to biryani, garam masala, and Chinese braises. Whole cloves are easy to fish out; ground clove blends in fast but turns bitter if overused. The early spice trade was built in large part on this one bud.

Similar but different

Easy to mix up, different enough that swapping changes the dish.

What it pairs with

Loves

ham·apples·rice·lamb

Goes wrong with: delicate dishes where it would dominate.

Common in Indian, Moroccan, Middle Eastern, Chinese cooking.

Whole vs ground

Whole buds keep their oil and pull out easily after cooking. Grind only what you need, since ground clove stales and can turn harsh fast.

How to handle it

Use whole in liquids, braises, and rice to infuse, then remove. Grind fresh for baking and spice blends. Start with less than you think.

Storage

Airtight and dark. Whole cloves hold their oil for a year or more; ground keeps a few months.

Buying note

Whole cloves should be plump and oily, not dry and shriveled. A fresh one leaves an oily mark when pressed.

Classic dishes

studded ham, mulled wine, biryani, garam masala.

Out of clove? Substitutes

No substitute is exact. These are the closest by flavor behavior, with the ratio to start from and how the result will differ.

Use insteadRatioHow it differs
Allspice1:1milder and rounder, less of the sharp clove bite
a pinch of nutmeg plus cinnamonuse a third as muchwarm and sweet but missing clove's pungency

One odd thing

For centuries cloves grew only on a few islands in the Maluku, and the global race to control that supply shaped the early spice trade.