Cloves (Whole)
A single clove smells stronger than most spices you own. Whole cloves are the long-keeping backbone of spiced cider, braised meats, and holiday baking.
What It Is
Cloves are the dried flower buds of a tropical evergreen native to the Maluku Islands in Indonesia. They are one of the oldest traded spices in the world, and that sharp, almost medicinal warmth you smell is eugenol, a natural compound so concentrated that one bud can scent an entire pot.
Because they're whole, they hold their flavor far longer than ground cloves. They're used in cuisines from India to the Caribbean to Appalachia, and in American kitchens they show up most at the holidays, though they deserve a place year-round.
What To Do
Drop three or four whole cloves into braising liquid for pork or pot roast, into a pot of simmering chili, or into a pan of mulled cider or wine. They steep like tea and surrender flavor slowly, so pull them out before serving. Stud an onion with a few and drop it into a pot of stock for depth without any clove flavor you can pin down.
For baking, grind them fresh in a spice grinder or mortar just before using. Store whole cloves in a sealed jar away from heat and they stay potent for a couple of years.
