Cloves

Cloves are the spice produced from the unopened flower buds of Syzygium aromaticum, a tropical evergreen tree in the myrtle family.

REGION OF ORIGIN

The clove tree is from the northern islands of the Maluku archipelago (also known as the Moluccas) in eastern Indonesia. The Moluccas were historically called the "Spice Islands" because they were the sole source of cloves to the north and nutmeg and mace to the south. The islands' tropical climate, rich volcanic soil, and reliable rainfall are ideal for these ever-important spice trees.

PART & COLOR

Cloves are unopened flower buds. Once dried, they turn a deep reddish-brown color. Dried clove buds have a characteristic nail-shaped appearance with a round head (the four unopened petals), the four spreading sepals, and the slender calyx tube. The term "clove" comes from the Latin clavus, which means "nail."

PRODUCTION

Clove trees are evergreen and can flower year-round, but peak harvests align with the drier months. The unopened buds are hand-harvested right before they bloom as they turn from green to pink. They are then sun-dried, sorted, and graded by size, color, aroma, and moisture content.

A small black dish piled with whole dried cloves (Syzygium aromaticum), the unopened flower buds with their characteristic nail shape and round heads, sitting on a turquoise-and-cream woven basket

FLAVOR & AROMA PROFILE

Cloves possess a powerful aroma that is instantly recognizable, a unique blend of sweet, spicy, warm, and woody notes. The primary aromatic compound, eugenol, lends cloves their distinctive, almost medicinal fragrance, reminiscent of pepper, cinnamon, and eucalyptus with an earthy, resinous depth. On the palate, cloves deliver a potent punch of flavor with an assertive heat. The initial taste is pungent and warm, followed by sweetness and a subtle tingling, numbing sensation.

They are intense, but when used with restraint, cloves can bring an exhilarating flair to otherwise plain dishes. It is a spice that can only be understood firsthand. Reading about it could never do it justice.

CULINARY USES

Cloves' multifaceted flavor is compatible with many other spices: cinnamon, nutmeg, mace, allspice, cardamom, ginger, cumin, star anise, the list goes on... They are thus key to many famous spice blends around the world: garam masala in India, the iconic Chinese five-spice powder, the beloved Middle Eastern baharat, and the lovely ras el hanout from North Africa. It's fun to blend all these complementary spices in varying proportions to create novel spins on classic dishes.

Cloves are popular in baked goods like apple pie and gingerbread. However, they're just as capable in savory settings and are often used to flavor meats, such as ham, beef, and game. Incorporate these buds into your repertoire to open new dimensions to your culinary creativity.

How to Use Cloves

SCIENTIFIC CLASSIFICATION

OTHER NAMES

English: cloves, clove, clove buds, clove spice, nail spice
Spanish: clavos de olor
Portuguese: cravo-da-índia
French: clous de girofle
Italian: chiodi di garofano
German: Nelken, Gewürznelken
Dutch: kruidnagels
Czech: hřebíček
Hungarian: szegfűszeg
Danish: nellike
Norwegian: nellik
Swedish: kryddnejlika
Finnish: neilikka
Polish: goździki
Greek: garífalo
Turkish: karanfil
Hebrew: tziporen
Arabic: qaranful, qurnafl
Persian: mīkhak
Swahili: karafuu
Russian: gvozdíka
India
- Hindi: laung
- Bengali: lobongo
- Gujarati: laving
- Marathi: lavang
- Telugu: lavangalu
- Kannada: lavanga
- Tamil: kirambu, lavangam
- Malayalam: grambu
- Sanskrit: lavaṅga
Sinhala (Sri Lanka): karabu neti
Burmese: lay-hnyin
Thai: kan phlu, kaanphluu, khan phluu
Khmer (Cambodia): khlam puu
Vietnamese: đinh hương
Malay: bunga cengkih
Indonesian: cengkeh
Filipino: klabong pako, clavo de comer
China
- Mandarin: dīngxiāng
- Cantonese: ding heung
Korean: jeonghyang
Japanese: chōji, kurōbu

Note: Languages that use only the common international spelling and have no distinct or widely used local name are not listed.

NUTRITION FACTS

HEALTH BENEFITS

Cloves are essential to various traditional medicine systems, including Ayurveda and Traditional Chinese Medicine. The primary bioactive compound in cloves is eugenol, which offers a wide range of health benefits:

Antioxidant and Anti-inflammatory Action
- Cloves have powerful antioxidant action, primarily due to eugenol and other phenolic compounds. Eugenol is also renowned for its potent anti-inflammatory effects that inhibit the activity of inflammatory mediators and enzymes within the body.
Antimicrobial Activity
- Eugenol exhibits strong antibacterial, antiviral, and antifungal effects.
Pain Relief
- Clove oil has been used throughout history for toothaches and gum pain, and it is still a common ingredient in modern over-the-counter pain relief ointments. This is again largely thanks to eugenol, which acts as a natural analgesic and anesthetic.
Respiratory Health
- Traditional medicine often employs cloves to treat respiratory conditions like coughs and bronchitis due to their anti-inflammatory and antimicrobial properties.
Liver Health
- Preliminary research suggests that cloves may protect the liver from toxins and drugs.

Important Considerations

Most Research is Preliminary: While research is promising, more extensive human clinical trials are needed to definitively confirm the efficacy and safety of cloves' medicinal properties.
Dosage Matters: Researchers commonly use concentrated extracts, so standard dietary consumption may not yield the same results. More studies are required to establish proper dosages and administration methods.
Medication Interaction: Cloves should not be considered a replacement for conventional medical treatments. While they are generally safe for most people, it's best to exercise moderation and consider interactions with other medications.
Disclaimer: Consult healthcare professionals before using spices or herbs medicinally.

CHEMICAL COMPOSITION

Cloves are much adored for their potent, spicy flavor compounds that simultaneously create a warming and cooling sensation. Here is a breakdown of the primary ones that make this happen:

Flavor and Aroma Compounds

Eugenol
- Culinary: The dominant aroma and flavor compound in cloves essential oil (approx. 70-90%), responsible for its warm, spicy, and slightly sweet character with floral undertones. It also creates a mild cooling sensation in the mouth and throat.
- Medicinal: Potent antioxidant, anti-inflammatory, antimicrobial, and analgesic properties.
Eugenyl Acetate
- Culinary: Contributes fruity and slightly woody notes.
- Medicinal: Potential anti-inflammatory and analgesic properties.
β-Caryophyllene
- Culinary: Adds a woody, spicy element to the aroma of cloves.
- Medicinal: Potent anti-inflammatory and pain-relieving properties.
Other Compounds
- Cloves also contain smaller amounts of aroma compounds like vanillin (vanilla’s primary characteristic), caryophyllene oxide (woody, spicy), humulene (hoppy, earthy), and cineole (cool, minty), contributing to its overall complexity.

Other Phytochemicals

Flavonoids
- Culinary: Contribute to the color of cloves and may subtly influence flavor.
- Medicinal: Powerful antioxidants with potential anti-inflammatory and anticancer effects.
Tannins
- Culinary: Contribute a subtle astringency to the flavor.
- Medicinal: Antioxidant and anti-inflammatory properties.

Understanding Composition

Since the macronutrients (fats, carbohydrates, proteins) and micronutrients (vitamins, minerals) are listed in the Nutrition Facts above, this section focuses on the compounds most responsible for a spice or herb's culinary and medicinal properties.
Chemical composition can vary widely, mainly in the concentrations of compounds. This is why there are differences in quality and why spices are often graded by measuring the key compounds that directly influence flavor, aroma, and color.
This variation, and therefore, quality, is affected by variety/cultivar, age/ripeness/freshness, region, terroir, environmental stressors, potential adulteration, and the techniques deployed throughout the following processes: cultivation, harvesting, processing (drying, curing), shipping, storage, and preparation (grinding, grating, infusing, toasting). A magnificent spice is a celebration of a complex journey, shaped by both natural forces and human ingenuity.

ALTERNATIVE USES

Here are some of the most common alternative uses for cloves:

Cigarettes
- The majority of the world’s cloves are not used in cooking or medicine but in Indonesian kretek cigarettes. Produced primarily in Java, kretek cigarettes are so popular that they account for ~95% of cigarette sales in Indonesia.
Fragrances and Aromatherapy
- Clove oil is a common ingredient in colognes, perfumes, and other fragrance products due to its warm, spicy aroma. It's also used in aromatherapy to promote relaxation and elevate mood.
Air Freshener
- With their distinctive look and lovely scent, whole cloves are often incorporated into sachets, potpourris, and other natural air-freshening products.
Skincare
- Clove oil is sometimes included in skincare products to treat acne and other skin conditions with its antioxidant, antiseptic, and anti-inflammatory properties.
Oral Care
- Cloves have a long history in dentistry for their analgesic and antiseptic properties. Clove oil is often applied to relieve toothache and gum pain, and its antimicrobial effects help prevent infections and maintain overall oral hygiene.
Hair Care
- Some hair tonics and treatments use clove oil to encourage hair growth.
Insect Repellent
- Clove oil's strong aroma makes it an effective natural insect repellent, and it is occasionally included in organic insecticide formulas for home gardening.

Disclaimer

While cloves show promise in these areas, their effectiveness may be limited compared to commercial alternatives.

SUBSTITUTIONS

Cloves, with their potent, warm, and slightly sweet flavor profile are very unique. However, when you need an alternative, there are a few options to consider:

Allspice
- Allspice is often described as a combination of cinnamon, nutmeg, and cloves, making it a great substitute when you need all those flavors in one. Allspice is best used as a substitute for cloves in sweet dishes since its clove-like essence is more subdued.
Cinnamon + Nutmeg + Allspice
- If you're missing cloves, but have the rest of these warm spices on hand, a combination can work well. Use a ratio of ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp allspice for every 1 tsp of cloves.
Chinese Five-Spice Powder
- This blend includes cloves and other warm spices, making it a suitable substitute in some savory dishes. Use it sparingly, as it will introduce additional flavors.
Pumpkin Pie Spice or Apple Pie Spice
- These blends often contain cloves, so they can provide a similar warmth and spice. However, they may not be suitable for all dishes due to their sweetness.
Nutmeg
- Nutmeg can taste a little like cloves, with a toasty, sweet, and somewhat spicy flavor. Use in smaller amounts than cloves due to its other flavors.
Mace
- Mace, which is the outer covering of nutmeg, has a warm, slightly sweet flavor that can serve as a substitute for cloves in baking and savory dishes. Use it in equal amounts since it's more delicate than nutmeg.

Substitution Tips

Incomplete Substitution: All spices and herbs are too complex to match exactly, so focus on which aspects of their flavor, aroma, texture, or color you wish to replicate.
Quantity: Start with a small amount of the substitute and adjust to taste. It won't be a 1:1 exchange in flavor or potency.
Context: Consider the entire dish and how the substitute's full flavor profile will merge with the other ingredients.
Experimentation: Playing with substitutions is a great opportunity to explore how different flavors interact. If you approach it with curiosity, you may really enjoy the process and make some delicious discoveries along the way.

A BRIEF HISTORY

Cloves are native to the Maluku archipelago, the Spice Islands of Indonesia. Nutmeg and mace are from the southern province and cloves are from the north. Archaeological research conducted on the islands of Ternat and Tidore uncovered ancient remains of clove trees and seeds that date back to around 3,500 to 4,000 years ago. This timeline is also supported by an analysis of clove pollen found in sediment cores from the region. So the clove tree was clearly important to the indigenous peoples of the Spice Islands before trade routes were established.

There is some contention in the archeological community about the first evidence of its use outside of its home. An older study believed it found cloves from 1700 BCE in the ancient site of Terqa in modern-day Syria. If true, this would demonstrate the baffling ancientness of maritime trade routes. It’s astounding to think there may have been seafaring trade expeditions that early on, from remote Indonesian islands all the way to the Middle East. However, the findings were never confirmed and it's possible that cloves were misidentified. More substantial evidence points toward its trade roughly 1500 years later, in the 3rd century BCE. Archeologists found the remnants of cloves in Maharashtra, India, and Syria from this time.

This also aligns with historical evidence. During the Han Dynasty in China (206 BCE-220 CE), cloves were treasured for culinary and medicinal use, but also for their ability to freshen breath—court officials were required to chew cloves before addressing the emperor. Cloves had high value and were often presented as gifts to royalty and dignitaries. These practices are well-documented in texts such as the Book of Han by the historian Ban Gu and his sister Ban Zhao.

Then in the first century CE, cloves traveled to the Roman Empire. They were popular with the Romans, as Pliny the Elder wrote about them in his natural histories. Later in the Middle Ages, cloves were even more coveted in Europe. The spice trade was dominated by Arab traders, who controlled the flow of cloves and other spices from the East. Their high demand contributed to the Age of Exploration, fueling the ambitions of European powers to conquer their source to control their trade. In the 16th century, the Portuguese reached the Spice Islands. They were soon followed by the Dutch, who established a brutal monopoly, resorting to violence and destruction to maintain their dominance. Similar to nutmeg and mace, the Dutch East India Company ruthlessly suppressed clove cultivation on all islands except Ambon and Ternate, going as far as burning excess crops, uprooting trees, and massacring local populations to control supply and maintain high prices. This lasted for over two centuries, stoking the flames of international conflict and shaping the geopolitical landscape of the time.

However, the Dutch stranglehold on cloves, nutmeg, and mace eventually loosened in the late 18th century, when French horticulturist Pierre Poivre successfully smuggled clove and nutmeg tree seedlings to French colonies like Mauritius and Réunion. This diffusion of cultivation broke the Dutch monopoly and expanded global production.

Today, cloves are grown in various tropical regions, with Indonesia, Madagascar, and Tanzania leading production. The spice remains a beloved ingredient worldwide. The history of cloves is a complex tale of ancient tradition and colonial exploitation. Its tumultuous journey from remote tropical islands to the global culinary scene illustrates its timeless appeal, which can be enjoyed by all of us today.