Clove

Cloves provide a sweet, strong aroma in dishes, mainly thanks to eugenol.

Flavor

How to use it

Using Whole. Whole cloves release eugenol slowly, adding sweetness.

In Baked Goods. Powdered cloves spread warmth through eugenol.

Common mistakes

• Excess causes eugenol bitterness.
• Whole cloves can over-infuse with eugenol, overpowering dishes.

What goes with clove

• Nutmeg. Clove and nutmeg both have warm, spicy eugenol.
• Orange. Clove’s warmth deepens the citrus brightness of orange.
• Ginger. Clove's warm eugenol and ginger's sharp heat combine in gingerbread.
• Molasses. Molasses's bitter-sweet depth meets clove's warm eugenol in gingerbread.
• Pork Shoulder. Clove's warm, sweet spice flavors rich, fatty pork, as in glazed ham.
• Red Wine. Clove's warm spice adds depth to red wine in mulled drinks and braises.
• Onion. Clove’s pungency is tempered by the sweet caramelization of cooked onions.
• Beef Chuck. Clove's intensity adds complexity to beef chuck’s richness.

Try tonight

• Warm up cider with cloves.
• Complex meat marinade.
• Spice cakes with depth.

Storage

Keep in an airtight container, away from light and heat.