Summary

Cloves, the aromatic flower buds of a tree in the Myrtle family, are known for their hot, sweet, and slightly numbing flavor, with a lingering aftertaste that can easily overpower a dish if not used sparingly.

History

Cloves have a rich history that dates back to ancient times, with their use recorded as early as 200 BC in the Chinese Han dynasty court where they were chewed to freshen breath during audiences with the emperor. The spice is native to the Maluku Islands in Indonesia, often referred to as the Spice Islands. Cloves have been used not only in cooking but also in medicine and preservation. In India, cloves are a key component in garam masala and are used to flavor rice, meats, and sweets. In the Middle East, they are often incorporated into spice mixes for stews and rice dishes.

Why We Love It

Cloves have an assertive, penetrating warmth and an ability to add a deep, aromatic complexity to both sweet and savory dishes. We often use cloves in our baking projects, especially during the holiday season, to infuse cookies, cakes, and mulled beverages with their distinctive, festive flavor.

The More You Know

In the culinary arts, cloves are sometimes used to create a visually appealing and flavorful garnish for ham, studded into the surface before baking. This not only adds a burst of flavor but also makes for a striking presentation.