Whole Cloves
Estimated Inventory, 12 oz : 16.00
This item was last sold on : 11/21/24
Description/Taste
Whole Cloves are commonly dried and are comprised of a short, fibrous stem, measuring 1 to 2 centimeters in length, with a brittle dried bud on one end surround by four prongs. The Clove's head is delicate, red-brown, and crumbles easily, while the dark brown stem is rough, woody, and challenging to break. Whole Cloves have a pungent, hot, and floral scent that overtakes the nose when inhaled deeply. The flavor of Cloves is sweet and minty with a mild spiciness and anesthetic quality that can numb the tongue and mouth.
Seasons/Availability
Whole Cloves are available year-round, while the fresh buds are harvested in the fall.
Current Facts
Whole Cloves are the unopened, dried bud of the Syzygium aromaticum tree. This evergreen tree grows in humid tropical climates near water, primarily on islands throughout Southeast Asia. The flower buds of the Syzygium aromaticum must be harvested when the buds are still closed, unfertilized, and pink in color. As the buds dry, they turn dark brown and become rigid. The best Whole Cloves are dark, fat, and contain oil that is released when scratched. The highest quality Cloves receive the label of Penang Cloves and are individually selected by hand to ensure each Clove has a flawless shape and high oil content. Clove oil has long been used in oral hygiene and dental care due to its antiseptic and anesthetic qualities. In fact, before the availability of safe and approved topical anesthetic drugs, Clove oil was used by dentists for minor dental procedures. Clove oil is also an effective herbicide and mosquito repellent and is commonly used in perfume, potpourri, candles, and cleaners because of its unique floral and piquant aroma.
Nutritional Value
Whole Cloves do not break down when cooked and have little to no nutritional value. However, when ground, Cloves do have a significant level of manganese and trace amounts of vitamin C, vitamin K, and fiber. Cloves contain high levels of the volatile oil eugenol, which gives them their floral, spicy flavor, and aroma. The oil also has antiseptic and anesthetic properties, which can aid in oral hygiene. It is important to note that Whole Cloves should be used in small amounts as consuming large quantities of eugenol can be toxic, resulting in damage to the liver and the respiratory and central nervous systems.
Applications
Whole Cloves are a flavorful and diverse aromatic spice used throughout many different cultures in savory and sweet applications. In North America and Europe, Whole Cloves are added to warm, steeped beverages like teas, ciders, and wassail and are used to flavor hams and slow-cooked pork dishes. In Southern India, Whole Cloves are added to the rice dish biryani to enhance the dish's flavor and presentation. In Northern India, the spice is commonly added to tea along with green cardamom pods, and another version of Cloves, Ground Cloves, are found in almost every dish and spice mix. Clove is a key ingredient in the broth of Vietnamese pho and German braised red cabbage. Cloves also add a unique sweetness, spice, and aroma to slow-cooked beans, split pea soups, braised meats, pickles, and jams. Whole Cloves will not breakdown when cooked, and biting into one can be unpleasant and painful, so it is recommended that they be removed from a dish before serving. Whole Cloves should be stored in a cool and dry place. If they are stored in a warm place, they will release their oils, resulting in less flavor and causing them to cake to the container they are stored in. Whole Cloves will remain flavorful for up to a year when stored properly.
Ethnic/Cultural Info
The Clove trade from the Molucca Islands was incredibly profitable throughout the 16th and 17th centuries. In 1607, the Dutch gained control over the Clove spice trade when they formed an alliance with the sultan of the island of Ternate. By 1641, the Dutch captured the rest of the islands from the Portuguese, giving them a full monopoly over trade from the Spice Islands of Indonesia. Through treaties and force, the Dutch controlled all production of Cloves on the islands. In 1652, the Dutch India Spice Company began burning and uprooting any Clove trees that did not belong to them and limited the export of Cloves from the islands to create shortages and drive-up prices. Allowing only 1,000 tons of Cloves off the islands each year, farmers were ordered to dump any overage of spice into the ocean. This complete control of Cloves continued for over a century until a French missionary discovered a Clove tree on the slopes of the Gamalama volcano on the island of Ternate. The Frenchman smuggled seeds from the tree back to the French-controlled islands of Seychelles and Zanzibar, where they were soon propagated, thus ending the Dutch control of the Clove spice trade. In the modern-day, Zanzibar is one of the world’s largest clove producers, and the tree that ended the Dutch monopoly, known as Afo, is estimated to be over 400 years old. As of 2012, Afo was still standing and was protected by a brick wall on the volcanic slopes of Ternate.
Geography/History
The Clove tree, Syzygium aromaticum, is native to the hot and humid climate of the Molucca Islands, once known as the Spice Islands of Southeast Asia. Cloves have been used for over 3,000 years for medicinal, culinary, and aromatic purposes. The oldest known discovery of Cloves dates back to 1721 BCE in a Syrian ceramic vessel discovered by archaeologists. Cloves were popular throughout Ancient China and were used as breath fresheners for those holding audiences with the emperor. Cloves were mainly traded by Arab traders who kept their origin secret through the Middle Ages. Portuguese explorers discovered the Spice Islands in 1512 and established their own trade routes into Europe. In 1607, the Dutch gained control of much of the spice trade, and by 1641, they had established a monopoly over Clove production in the region. This control lasted until the late 18th century, when the French managed to smuggle Clove seeds to islands in the Indian Ocean. Today, Cloves are harvested in Madagascar, Sri Lanka, India, Tanzania, and Zanzibar, but Indonesia remains the world’s largest producer of Cloves. Whole Cloves can be found throughout the world in the spice aisle of most grocery stores and international markets.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Rose Café | Carlsbad CA | 310-399-0711 |
| Mission Bay Beach Club | San Diego CA | 858-201-7551 |
| Moniker Cocktail Co. | San Diego CA | 619-203-5610 |
| Cutwater Spirits (Bar) | San Diego CA | 619-672-3848 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Panama 66 (Bar) | San Diego CA | 619-702-6373 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Matsu | Oceanside CA | 760-717-5899 |
| Alchemy Roasters | San Diego CA | 916-718-2606 |
| Wayfarer Bread | La Jolla CA | 805-709-0964 |
| Nobu | San Diego CA | 619-814-4124 |
| Cellar Hand | San Diego CA | 334-689-2388 |
| Bar Ella | San Diego CA | 858-808-2286 |
| Mabel's Gone Fishing | San Diego CA | 619-228-9851 |
| Slowly | San Diego CA | 858-352-6080 |
| Fernside (Bar) | San Diego CA | 619-857-9409 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Park 101 | Carlsbad CA | 760-434-2217 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
| Stone Brewing-Liberty Station | San Diego CA | 619-269-2100 |
| Sycuan Casino | El Cajon CA | 619-445-6002 |
