Cloves Whole – 25g


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761 In stock

761 in stock

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Product description

Cloves are a dark brown, highly pungent and aromatic spice which should be used sparingly in both sweet and savoury dishes such as curries, sauces, stocks, apple dishes. It is especially good with baked ham. It is a spice used in a wide array of different cultures. It brings the palate a cleansing freshness and sweet spicy flavour. The spice people carry both cloves whole and cloves ground.

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Flavour Notes:

Cloves are the unopened pink flower buds of the evergreen clove tree. The Cloves Whole buds are picked by hand when they are pink and dried until they turn brown in colour. They have a uniquely warm, sweet flavour that’s super pungent and aromatic.

Culinary Notes:

Like other spices, cloves are available throughout the year. They are renowned for providing their uniquely warm, sweet and aromatic taste to ginger bread and pumpkin pie, but they can also make a wonderful addition to split pea and bean soups, baked beans and chilli.

Health Benefits:

Cloves contain an active component called eugenol, which contain not only toothache-quelling qualities, but also has several other medicinal properties. It has anti-bacterial properties and is a natural insect repellent. Cloves are a good source of manganese, vitamin K and dietary fibre.


100% dried Whole Cloves

Country of origin:


other names or spelling:

Nelkin, Ting-Hiang, Eugenia caryophyllata

How to use

  • Use sparingly as cloves can easily overpower the dish – 1-2 will impart a hefty clove flavour
  • To flavour sauces, soups, broths or poaching liquids, or stocks, put whole cloves into an onion while cooking
  • They can be used in most preserved meat dishes, rice dishes and curries
  • Use to flavour sweet potato, pumpkin and carrots
  • Use whole in dishes and remove before serving

The Spice People FAQs

Whole cloves are used to add flavour and aroma to a variety of dishes, including soups, stews, curries, pickles, mulled wine, and baked goods such as gingerbread and spiced cakes. They can be added whole to recipes or ground into a powder.

Yes, whole cloves can be substituted for ground cloves in recipes, although the flavour intensity may vary. As a general guideline, use about 3/4 to 1 teaspoon of ground cloves for every 1 teaspoon of whole cloves called for in a recipe.

Whole cloves should be stored in an airtight container in a cool, dry place, away from moisture, heat, and sunlight. Proper storage will help maintain their flavour and aroma for an extended period.

The amount of whole cloves used in a recipe will vary depending on personal taste preferences and the specific dish being prepared. As a general guideline, start with a small amount and adjust to taste. Keep in mind that cloves have a strong flavor, so a little goes a long way.

    The Spice People FAQs

    Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

    Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

    These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

    Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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    Proudly Australian owned – serving customers since 1997

    Copyright © 2023 The Spice People. All Rights Reserved.

    Country Flavours

    This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

    History & influences

    Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

    What is Malaysian cuisine

    As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.


    Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.