cloves
Cloves are rich in antioxidants, particularly eugenol, and provide manganese and vitamin K. A small amount contributes negligible calories while delivering significant flavor and potential antimicrobial properties.
About
Cloves are the unopened flower buds of Syzygium aromaticum, an evergreen tree native to the Maluku Islands (Spice Islands) of Indonesia. The buds are harvested while still immature, then dried in the sun until they turn dark brown and hardened, developing their distinctive nail-like appearance (the name derives from the French "clou," meaning nail). Cloves possess a warm, pungent aroma and a complex flavor profile combining sweetness, slight bitterness, and pronounced spiciness, with dominant notes of eugenol, an aromatic phenolic compound. The spice is available in whole bud form or ground into a fine powder, with superior quality indicated by oil content and deep coloration.
Historically, cloves were among the most valuable and sought-after spices during the colonial era, driving global trade networks and economic competition. The flavor remains relatively consistent across varieties, though geographic origin and harvest timing influence subtleties in aroma and pungency.
Culinary Uses
Cloves function as a foundational spice across numerous culinary traditions. In European and North American cuisines, whole cloves stud ham and infuse savory broths, while powdered cloves appear in baked goods, mulled wine, and pickling brines. Asian cuisines employ cloves extensively in garam masala blends (Indian), five-spice powder (Chinese), and spice pastes for curries and rice dishes. The spice complements warm desserts—particularly cakes, cookies, and spiced beverages—and works well with other warming spices like cinnamon, nutmeg, and cardamom. Cloves add depth to braised meats, stews, and marinades; whole buds can be removed before serving, while ground cloves blend seamlessly into dry rubs and spice mixtures. Moderate use is essential, as the strong flavor can overpower delicate dishes.
Recipes Using cloves (325)
Acorn Squash Soup
Acorn Squash Soup from the Recidemia collection
Afghani Squash Casserole
Afghani Squash Casserole from the Recidemia collection
African Chicken Pie
The delicate puff pastry used as the topping on this pie shows the influence of the Dutch on this recipe. This type of pastry was used daily in the average Dutch household. This recipe was used in South Africa.
Ago Glain
Ago Glain from the Recidemia collection
Algerian Green Beans with Almonds
Algerian Green Beans with Almonds from the Recidemia collection
Aloo Biryani
right|Aloo Biryani
American Traditional Pumpkin Pie
American Traditional Pumpkin Pie
Anise Seed Borrachio Cookies
Anise seed
Anna's Sugar-free Hot Cider
and smells so wonderful!!
Apple Knock
Apple Knock from the Recidemia collection
Applesauce Plum Bread
A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe Can be frozen.
Applesauce Wheat Germ Cake
Makes 16 pieces 2"x2"
Apricot Brandy Bread
This is more of a sweet cake than a bread.
Apricot Crumble
Serves: 4 - 6
Apricot-glazed Ham Kebobs with Rice
Makes 6 servings, 2 kebobs each
Apricot Pudding
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Arisa
A unique dish only found in state of Johor, Malaysia that is very rare nowadays, normally served to the royalties and social elites in Johor at formal functions and celebrations.
Aromatic Rice Salad with Mango Chutney
Makes 8 servings.
Arroz con Dulce I
Puerto Rican rice pudding Contributed by World Recipes Y-Group
Arroz con Pollo Castillane
Makes 6 servings.
Badam Pasinda
Badam Pasinda from the Recidemia collection
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Baklava
Desserts
Banana ketchup
you can put it in hamburgers and cakes.
Basmati Rice Pilaf
Basmati Rice Pilaf from the Recidemia collection
Basmati Rice Pilaf with Carrots
Basmati Rice Pilaf with Carrots from the Recidemia collection
Basmati Rice with Raisins, Nuts and Peas
Basmati Rice with Raisins, Nuts and Peas from the Recidemia collection
BBQ Sauce
BBQ Sauce is a miriad of flavours, delightful edition to Barbecue season.
Beau Monde Seasoning Mix I
Beau Monde Seasoning Mix I from the Recidemia collection
Beau Monde Seasoning Mix II
Beau Monde Seasoning Mix II from the Recidemia collection
Beef Gulyas
Makes 6 servings
Beetroot Wine
Berbere Eritrea
Berbere Eritrea from the Recidemia collection
Beriani
Beriani from the Recidemia collection
Bhajanichi Vatana Amti
Ethnicity - Marathi, West Indian Type of meal - Party, Lunch, Dinner
Billy Goat Whiskers
Billy Goat Whiskers from the Recidemia collection
Biriani
Biriani from the Recidemia collection
Boerewors
Traditionally eaten at braais, barbecues, (Afrikaans: farmer's sausage) are thick, hearty and flavoursome Afrikaner sausages, often eaten with a corn porridge called pap.
Boiled Beef with Horeradish Sauce
Boiled Beef with Horeradish Sauce..Austrian
Boiled Ham
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982.
Boiled Shrimp (for salads)
This is an easy way to prepare shrimp for salads or to serve cold with cocktail sauce. Recipe adapted from The New High Altitude Cookbook.
Bolognese Sauce by Jerkstore77
Bolognese Sauce by Jerkstore77 from the Recidemia collection
Boneless Birds
BONELESS BIRDS
Bori-Bori
Bori-Bori from the Recidemia collection
Bourbon Apples
Bourbon Apples from the Recidemia collection
Braised Duck with Orange-and-Lime Sauce
Braised Duck with Orange-and-Lime Sauce from the Recidemia collection
Brandied Fruit Cakes
I take the whole amount of fruit (10 cups) and make a nice looking mixture. I don't necessarily use the amounts shown. If the candied fruit is on sale, i just use more of it than the raisins.
Brazilian Black Bean Soup
Vegan Cuisine
Brown Gravy (Modern Domestic Cookery)
Brown gravy.
Cabbage Rolls
Cabbage rolls is a traditional common side for North American dinners.
Cake Diamonds soaked with Syrup
Cake Diamonds soaked with Syrup from the Recidemia collection