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 Spicy Fish Salad, Absinthe Long Pepper Angel Food Cake, Mulled Wine Poached Pears, Coconut Cashew Kala Masala, Kala Masala Shrimp Cakes, Allspice Panna Cotta, Qalat Daqqa Papaya Smoothie, Portuguese Ginjinha, Emerald Mojito, Spice Lore, Carrot Cake with Kashmiri Garam Masala, Rabbit in a Clay Pot, Pickle Jar, Japanese Chicken Curry, Buddha Bowl, Poudre Forte, Quatre Epices, Melange Classique, Roasted Cauliflower Soup, Hahn Family Sweet Treats, Alison's Cranberry Chutney, Mojo, Mummy's Nutty Saffron Rice, and Down South Goat Biryani
1/2 cup is about 1.6 oz