Flavor: Sweet/Astringent/Camphorous
Major Flavour Compound: Eugenol
Parts Used: Flower bud
“A dried flower bud delivering intense aroma and therapeutic potency.”
Clove (Syzygium aromaticum) is the dried flower bud of a tropical evergreen native to Indonesia’s Maluku Islands. Rich in eugenol, it has an intensely sweet, camphorous, and astringent aroma, supported by woody and minty secondary compounds. Harvested just before flowering, high-quality cloves are plump and oil-rich. Historically prized from ancient China to Rome, clove fueled centuries of colonial conflict over the Spice Islands. In cooking, its power is usually moderated by blending with other spices, forming the backbone of mixes such as garam masala and baharat. Best added early to fat-containing dishes, clove provides deep warmth but must be used sparingly to avoid overpowering other flavors.
