ground cloves

Origin & Special Features

Native to the Moluccas, Indonesia, cloves are one of the oldest spices in the world. While whole cloves release their intense flavor slowly, ground cloves offer an instant, concentrated burst of flavor. The main difference between whole and ground cloves lies in the intensity and the way the spice is used. Ground cloves offer a more convenient way to quickly achieve an even distribution of the spice in a variety of dishes without crushing the whole cloves.

Taste & Aroma

Ground cloves have a particularly intense, sweet-spicy, and slightly hot aroma that can enhance a dish in seconds. The flavor is more immediately powerful than with whole cloves because the essential oils are released more quickly. While whole cloves only develop their full flavor after prolonged cooking or steeping, the ground spice imparts its characteristic, slightly burning flavor immediately, making it ideal for use in baked goods, curries, and sauces.

Application

Ground cloves are ideal for any recipe that quickly requires aromatic depth. This spice is particularly well-suited to sweet dishes like cookies, cakes, or Christmas biscuits, but also works well in savory dishes like stews, curries, and marinades. Unlike whole cloves, which often need to be removed, the ground spice stays in the dish, providing a pungent flavor. It dissolves easily in liquids, making it a preferred choice for sauces and punches.

Ingredients

Cloves (ground).