Cloves

Botanical Overview

Cloves are the dried, unopened flower buds of an evergreen tree native to the Maluku Islands — the famed Spice Islands of eastern Indonesia — where they were once so precious that they sparked centuries of trade rivalry among European colonial powers. Hand-harvested before the buds open and sun-dried to their characteristic deep reddish-brown, cloves carry one of the most powerful and immediately recognizable aromas in the spice world. Their intensity comes from eugenol, a naturally occurring compound that makes up the majority of clove essential oil and is responsible for both their warming flavor and many of their remarkable wellness properties. Used for over 2,000 years in Traditional Chinese Medicine, Ayurveda, and Indonesian healing traditions, cloves have one of the highest antioxidant values of any spice on earth. In tea, they bring a bold, warming depth that is central to masala chai and many beloved spice blends.

Flavor Profile

• Intensely warm, rich, and boldly aromatic
• Sweet spice with a lingering, slightly numbing heat from eugenol
• Deep and complex — a little goes a long way
• An essential note in chai, mulled blends, and warming winter teas
• Pairs beautifully with cinnamon, cardamom, ginger, black pepper, and black tea

Traditionally Used For

• One of the highest antioxidant ratings of any plant — powerful free radical protection
• Anti-inflammatory properties, particularly through eugenol
• Natural pain relief — traditionally used for toothache and sore gums
• Supporting liver health and detoxification
• Antimicrobial and antifungal properties
• Supporting healthy blood sugar levels
• Warming digestive stimulant — eases nausea and bloating
• Supporting respiratory health and easing congestion

Brewing Notes

• Water temperature: 200–212°F / 93–100°C
• Steep time: 5–10 minutes; simmer for a deeper, richer infusion
• Use 2–3 whole cloves per 8 oz of water — cloves are potent, use sparingly
• Lightly crushing or scoring whole cloves before steeping intensifies the flavor
• For chai, simmer whole cloves alongside cinnamon, cardamom, and ginger for best results
• Pairs wonderfully with a splash of milk and a drizzle of honey