.13 ts ground cloves
Rich in antioxidants, particularly from eugenol and polyphenols, with anti-inflammatory and antimicrobial properties. Ground cloves are also a source of manganese and dietary fiber, though used in small quantities.
About
Ground cloves are the finely powdered form of dried clove buds (Syzygium aromaticum), an aromatic spice derived from the unopened flower buds of an evergreen tree native to the Maluku Islands of Indonesia. The spice is characterized by its deep reddish-brown color and intensely warm, slightly sweet flavor with peppery and woody undertones. Cloves are among the most potent spices by weight, with a distinctive chemical compound called eugenol comprising approximately 12-17% of the essential oil, which imparts their characteristic warmth and numbing sensation on the palate.
Culinary Uses
Ground cloves are used as a versatile warming spice across global cuisines, particularly in baking, braised meats, and spice blends. In Western cooking, they are essential to baked goods such as gingerbread, donuts, and spiced cakes, as well as in ham glazes and pot roasts. In Asian, Middle Eastern, and Indian cuisines, ground cloves appear in garam masala, biryani, curried dishes, and beverages like chai and mulled wine. The spice pairs particularly well with cinnamon, nutmeg, and allspice, and should be used sparingly due to its potency; a small amount can easily dominate a dish.