spice
Clove
In a nutshell
Cloves provide a sweet, strong aroma in dishes, mainly thanks to eugenol.
Flavor profile
warm4
sweet3
pungent5
bitter1
floral2
earthy3
citrus0
smoky1
Aroma: spicy, warm
Good to know
Origin: Indonesia
Forms: whole, ground
Storage: Keep in an airtight container, away from light and heat.
How to use clove
Using Whole
Whole cloves release eugenol slowly, adding sweetness.
In Baked Goods
Powdered cloves spread warmth through eugenol.
What goes with clove
- Nutmeg. Clove and nutmeg both have warm, spicy eugenol.
- Orange. Clove’s warmth deepens the citrus brightness of orange.
- Red Wine. Clove's warm spice adds depth to red wine in mulled drinks and braises.
- Onion. Clove’s pungency is tempered by the sweet caramelization of cooked onions.
- Beef Chuck. Clove's intensity adds complexity to beef chuck’s richness.
- Ginger. Clove's warm eugenol and ginger's sharp heat combine in gingerbread.
- Molasses. Molasses's bitter-sweet depth meets clove's warm eugenol in gingerbread.
- Pork Shoulder. Clove's warm, sweet spice flavors rich, fatty pork, as in glazed ham.
- Vinegar. Clove's spicy warmth contrasts sharply with vinegar's acidity.
- Tomato. A little clove in tomato sauce adds depth, but it overwhelms easily.
Mistakes to avoid
- Excess causes eugenol bitterness.
- Whole cloves can over-infuse with eugenol, overpowering dishes.
Ideas for tonight
- Warm up cider with cloves.
- Complex meat marinade.
- Spice cakes with depth.
Clove: questions
What does clove taste like?
Cloves provide a sweet, strong aroma in dishes, mainly thanks to eugenol. Its strongest notes are pungent, warm, sweet, earthy, with an aroma that is spicy, warm.
What goes well with clove?
Clove pairs best with nutmeg, orange, red wine, onion, beef chuck. Clove and nutmeg both have warm, spicy eugenol.
How do you use clove in cooking?
Using Whole: whole cloves release eugenol slowly, adding sweetness.
How should you store clove?
Keep in an airtight container, away from light and heat.
What is the most common mistake with clove?
Excess causes eugenol bitterness.
