Tropical Ingredients

Clove

Syzygium aromaticum

One of the world's first traded spices.

5 min read·Updated September 5, 2026
Growing regions: Maluku Islands in Indonesia (native), Madagascar, Tanzania (Zanzibar), Sri Lanka
Other names: Karabu Nati (Sinhala: කරාබු නැටි), Grambu (Tamal), Cengkeh (Indonesian/Malay), Goushwar (Hindi), Clou de girofle (French), Gewürznelke (German — though this can also mean nutmeg)
Family Myrtaceae Best for Curries, baking, pickling, beverages

Description

Cloves are the aromatic flower buds of an evergreen tree in the Myrtaceae family (related to guava, allspice, and eucalyptus). They are harvested before the buds open, when they are initially pink, then dried until they turn dark reddish-brown. The name "clove" comes from the Latin clavus (nail), referring to the bud's nail-like shape.

Whole cloves are the entire dried bud — a bulbous head on a stem. They are intensely aromatic, warm, sweet, and pungent, with a slightly astringent quality. The primary active compound is eugenol, which makes up 70–90% of clove essential oil and is responsible for its distinctive flavor and numbing properties.

Cloves are one of the most potent spices by weight — a little goes a very long way.

Origin & History

Cloves are native to the Maluku Islands (the "Spice Islands") of eastern Indonesia — specifically the islands of Ternate, Tidore, Motir, Makian, and Bacan. For centuries, these tiny islands were the only place on Earth where cloves grew, making them among the most valuable substances in the world.

The clove trade is one of the oldest in human history. Archaeological evidence suggests cloves were traded from the Maluku Islands to mainland Asia as early as 300 BCE — despite the enormous distances involved. Roman records from the 1st century CE mention cloves arriving via Indian Ocean trade routes.

European colonial history was shaped by cloves. The Portuguese seized the Maluku Islands in 1512. The Dutch East India Company (VOC) then monopolized the clove trade from the 1620s, deliberately destroying clove trees on all islands except their controlled plantations to maintain scarcity and high prices. This ruthless monopoly persisted for nearly 200 years.

The French smugglers who broke the Dutch monopoly in the 18th century — led by Pierre Poivre ("Peter Pepper") — successfully transplanted clove seedlings to Mauritius, Réunion, and eventually Zanzibar and Madagascar. Today, Indonesia remains the largest producer, followed by Madagascar, Tanzania (Zanzibar), and Sri Lanka.

In Sri Lanka, cloves are grown in the wet zone, particularly in Kandy, Matale, and Kegalle districts. Sri Lankan cloves are known for their high oil content and intense aroma.

Uses

Culinary

  • Whole cloves: Infused into curries, rice dishes (biryani, pilau), mulled wine, poaching liquids, and sauces. Usually removed before serving.
  • Ground cloves: Baking (gingerbread, spice cakes, cookies), pumpkin pie spice, garam masala, Chinese five-spice
  • Indonesian kretek cigarettes: Cloves are a primary ingredient in these traditional Indonesian cigarettes (though this is not a culinary use and carries significant health risks)
  • Pickling: Whole cloves in pickling spice blends
  • Beverages: Mulled cider, chai, spiced tea, cloës (a Dutch spiced drink)

Other Uses

  • Dentistry: Clove oil (eugenol) is a traditional and clinically recognized remedy for toothache. It is still used in dental cement and temporary fillings.
  • Aromatherapy: Clove essential oil in diffusers for its warm, stimulating aroma
  • Insect repellent: Clove oil is a natural insect repellent; whole cloves are sometimes placed in closets to repel moths
  • Traditional medicine: Used in Ayurvedic, Chinese, and Southeast Asian medicine for digestive issues, respiratory conditions, and as a general antiseptic
  • Preservative: Eugenol has antimicrobial and antioxidant properties used in food preservation and cosmetics

Nutritional Benefits

Ground cloves (per 100g):

  • Manganese: 60.1mg (2,610% DV) — extraordinarily high
  • Vitamin K: 141.8µg (118% DV)
  • Iron: 11.8mg (66% DV)
  • Calcium: 632mg (49% DV)
  • Dietary fiber: 33.9g
  • Vitamin C: 0.2mg
  • Calories: ~274 kcal

Eugenol (the key active compound)

  • Potent analgesic (pain-relieving) — the basis for clove's use in dentistry
  • Strong antimicrobial — effective against bacteria, fungi, and viruses in laboratory studies
  • Anti-inflammatory properties
  • Antioxidant — one of the highest ORAC values of any spice
  • May support liver health (in moderate doses; high doses of eugenol can be hepatotoxic)

Practical note: You consume cloves in very small quantities (typically less than 1g per dish). The main value is flavor and the bioactive effects of eugenol in small doses.

How to Prepare Cloves

Selecting Cloves

  • Whole cloves: Look for plump, dark brown buds that are slightly oily to the touch. They should snap cleanly, not crumble. Avoid pale, dry, or crumbly cloves — they've lost their volatile oils.
  • The "float test": Drop a clove in water. Good cloves sink or float vertically (oil-rich). Bad cloves float horizontally (dried out).
  • Ground cloves: Buy in small quantities and use quickly. Ground cloves lose their potency within 3–6 months.

Using Whole Cloves

  1. Infusing: Add 3–6 whole cloves to simmering curries, rice, or liquids. Remove before serving.
  2. Studying: Push whole cloves into onions, ham, or oranges for flavor infusion (pomander).
  3. In spice bags: Place in a muslin bag for easy removal from soups and stews.

Using Ground Cloves

  • Use sparingly — ¼ teaspoon is sufficient for most recipes
  • Best paired with cinnamon, nutmeg, allspice, and ginger (the "warm spice" family)
  • Common in baking spice blends (pumpkin pie spice, speculaas, gingerbread)
Tips: Over-cloves a dish easily — start with half the amount you think you need. Cloves pair beautifully with coconut milk, sweet ingredients (brown sugar, honey), and rich meats. In Sri Lankan cooking, cloves are dry-roasted before grinding to mellow their intensity.

Recipes

Varieties & Origins

  • Indonesian (Manado, Ambon) — the most widely available; bold, high-oil
  • Madagascan — lighter, more floral; increasingly popular
  • Zanzibar/Tanzanian — earthy, strong; historically the most prized
  • Sri Lankan — high eugenol content, intense aroma
  • Brazilian — milder, less common internationally

Fun Facts

  • The Dutch destroyed clove trees on most Maluku Islands to maintain their monopoly — an early example of supply manipulation for profit
  • Clove trees can live for over 100 years and produce buds for most of their life
  • Eugenol from clove oil is still used in modern dentistry as a temporary filling and pain reliever
  • In Indonesia, more cloves are smoked (in kretek cigarettes) than eaten as spice
  • A clove tree takes 4–6 years to produce its first harvest and doesn't reach full production until 15–20 years old
  • Cloves have the highest antioxidant capacity (ORAC value) of any commonly available spice