Whole Clove



From Madagascar. Love hot cider? Studded ham? Then you’ve encountered whole cloves, those slightly bitter, fruity stabs of peppery flavor and aroma that pairs with cinnamon. Like the promise of a good book, whole cloves deliver intense flavor. Unfortunately, they must be removed before eating. Many cooks prefer ground cloves because they impart a milder flavor (only the stem part is ground) which can be added to baked goods, fruits, sweet potatoes, winter squash, rice, sauces, curries and meats with no fuss.

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