Badia Cloves Whole, 1.25 oz

Whole cloves — dried unopened flower buds with a warm, sweet heat that defines Jamaican jerk, Indian biryani, and Middle Eastern baharat. Used whole for steeping, braising, and infusing where ground would be too aggressive.

Common Uses

Stud onions for biryani, pulao, and Persian rice. Steep in milk for masala chai, kheer, and rice pudding. Simmer into Jamaican jerk marinade, oxtail, and curry goat. Braise into lamb tagines, Lebanese hashweh, and Caribbean ham. Drop a few into mulled wine, sorrel, and ponche.

Cuisine Context

Cloves are foundational to Indian garam masala and biryani, Jamaican jerk and brown stews, and Middle Eastern baharat and seven-spice. Caribbean cooks lean on them in rice and peas and slow-braised meats — the warm note that makes the whole pot smell like home.

Pro Tip

Wrap whole cloves in cheesecloth or a tea ball when steeping in rice or stews. You get the perfume without anyone biting into a bud.

Ships from Doral, FL.