Madagascar / Carophyllus aromaticus
The compelling flavor of cloves is hot and tingly, and leaves a lingering aftertaste. Native to the spice islands, demand for these buds helped fuel the Age of Discovery and they remain just as popular today.
Cloves should always be used with a very light hand, whether alone or in combination. The intense flavors can easily overpower a dish, but are lost quickly when cloves are ground. Keep only a small quantity on hand and grind as needed.
Try with Long Life Noodle Soup, Café De Olla, Sri Lankan Banh Mi, Hahn Family Sweet Treats, Spicy Fish Salad, Absinthe Long Pepper Angel Food Cake, Mulled Wine Poached Pears, Coconut Cashew Kala Masala, Kala Masala Shrimp Cakes, Allspice Panna Cotta, Portuguese Ginjinha, Emerald Mojito, Spice Lore, Rabbit in a Clay Pot, Pickle Jar, Japanese Chicken Curry, Buddha Bowl, Poudre Forte, Quatre Epices, Melange Classique, Roasted Cauliflower Soup, Alison's Cranberry Chutney, Mojo, and Mummy's Nutty Saffron Rice
1/2 cup is about 1.6 oz