Clove

Where it comes from

Cloves are the dried unopened flower buds of Syzygium aromaticum, a tropical evergreen native to the volcanic Maluku Islands of Indonesia. Indonesia, Madagascar, and Tanzania (Zanzibar) are the modern leaders. Pickers climb the trees twice a year to harvest the nail-shaped buds just before they bloom, then sun-dry them until they turn dark brown and brittle.

Flavor & pairing

Eugenol gives cloves a powerful, sweet, almost numbing intensity — useful in dentistry as a topical anesthetic. A few cloves can dominate a dish; restraint is essential. They pair with apples, ham, ginger, citrus, dark spirits, and dark meats.

How it’s used

Indian garam masala and biryani spice blends rely on a few cloves. Northern European Christmas cooking studs hams and oranges with whole buds. Chinese five-spice powder includes them. Indonesian kretek clove cigarettes consume most of the country’s clove harvest. Mulled wine, hot toddies, and chai depend on them.

Trade history

The Dutch East India Company’s monopoly on the Maluku clove trade was one of the most ruthless in colonial history; the company uprooted clove trees on rival islands to keep prices high.