AI-generated illustration.
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What is it?
Cloves are the dried, unopened flower buds of Syzygium aromaticum. The buds are used whole or ground.
«A strong, warm and sweet spice aroma.»
Background
Use whole buds to infuse liquids. Choose ground cloves when the spice needs to spread evenly and stay in the food.
Flavour profile
A powerful, warm and sweet spice aroma. It takes up plenty of space even in small amounts.
Pairs well with
Spice cakes, pickling liquid and some robust meat dishes. Try cautiously beyond Christmas cooking.
Use whole cloves when you want to infuse the flavour and remove the spice afterwards.
Did you know?
The little head of a clove is part of a flower bud, not a peppercorn.
Common mistakes
Biting into a whole clove gives an overwhelming burst of flavour. Count the buds as you put them in and take them out.
Know the difference
Cloves in the spice cupboard and carnations in a florist's shop are different plants; both are called nellik in Norwegian.
Good to know
Put whole cloves in a small spice bag if the dish would otherwise be difficult to strain.
Other flavours to try
Cinnamon, ginger, allspice and orange zest.
Try it with
Let one whole clove infuse briefly in a small sample of dark sauce, and remove it before tasting.
When to go easy
Cloves can make a mild cream sauce taste heavy. Always test a small portion when trying new combinations.
Storage
Keep the spice tightly closed somewhere dark and dry, away from cooker steam. Smell it before use, and buy only what you need. Follow the advice on the packet for fresh or processed products.
Try it yourself
Compare a small amount of warm apple juice with and without cloves. Avoid using lots for a quick effect. A tasting idea for your kitchen, not a Sapidus test result.
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