Badia Cloves Spice, 0.25 oz

Whole cloves — the dried, unopened flower buds of the Syzygium aromaticum tree. Intensely warm, sweet, and slightly numbing, cloves carry one of the most concentrated essential oil profiles of any spice. A few buds perfume an entire pot.

Common Uses

Stud a ham or pork shoulder before roasting. Simmer into garam masala, biryani, and pulao across Indian cooking. Steep in chai, mulled wine, and hot cider. Drop into Jamaican jerk marinades, oxtail stew, and rice and peas. Bake into gingerbread, pumpkin pie, spice cake, and apple butter. Add to pickling brines for ham, beets, and watermelon rind.

Cuisine Context

Cloves are essential to Indian whole-spice cooking — tempered in ghee at the start of biryani, ground into garam masala, and steeped into masala chai. In the Caribbean they anchor jerk seasoning, sorrel drink, and slow-stewed meats. European bakers reach for them in winter desserts, holiday hams, and pickled preserves. Chinese five-spice depends on them for its signature warmth.

Pro Tip

Use a light hand — one or two whole cloves are often enough for a full pot of stew or rice. Fish them out before serving so no one bites down on a bud. For ground applications, toast whole cloves briefly and grind fresh.

Ships from Doral, FL.