Mpc: H13 | GTIN:

Hand Picked Cloves

Cloves are the unopened flower bud of an evergreen tree, boasting pungent, woody, sweet and almost peppery flavor that pairs well alongside sweet and savory cuisine.

  • Reddish to dark brown

  • Hot and bitter flavor, numbing sensation

  • Approximately 1/2 inch long

  • Slender stem with crown

  • Manitou Trading Company
    Price: $6.65
    $5.54 / Ounce

    This product will be returning soon!

    Suggested uses

  • Add to mulled wine, hot cider or spiced tea

  • Grind and add to desserts, bread pudding, spice cake, pumpkin pie, stewed cranberries and fruit dishes

  • Insert multiple cloves into onion and use to infuse flavors into stocks

  • Basic prep

    Use whole or insert into other foods, removing before serving. Grind in spice mill and add to baking recipes.

    Storage & handling

    Store in cool, dry place.

    Ingredients

    Dried cloves.

    Our Cloves, or "Sysygium aromaticum," are handpicked from evergreen trees in hot weather climates all over the world, but are native to the spice islands of Indonesia.

    These unopened, pink flower buds resemble tiny nails. Their English name is from the Latin word clavus, meaning nail.

    The earliest known mention of cloves in writing is during the Han dynasty in China (207 B.C. to A.D. 220) in which officers were required to hold cloves in their mouth when talking to the king, apparently to ensure acceptability of their breath.

    Eugenol, the chemical that accounts for the strong taste of the clove, also has a natural numbing effect. When used too liberally, the flavor can run rampant through a dish, so using them sparingly to balance out flavors is best. Surprisingly, pairing this flavor with other eugenol-rich foods (including cinnamon, allspice, red wine, vanilla and basil) and fruits is the key to balancing out its intense essence.

    Classic recipe

    Cochinita Pibil

    When combined with the zesty flavors of citrus fruits and a variety of aromatic spices, our colorful Annatto Seeds turn banana leaf-wrapped pork shoulder into a succulent, mouthwatering meal, best served tucked into warm tortillas and topped with pickled red onions.