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The dried flower buds of the clove tree, considered to be a pungent spice with a very distinctive taste and aroma. Cloves are widely used in cooking to flavor sweet and savory dishes alike. Cloves are available whole and in powdered form.

The oil of cloves can be used to create a flavor similar to vanilla, but is more often used in cosmetics, aromatic decorations such as pot-pourri and to ease toothache. The oil of cloves is a natural anesthetic in the mouth and can be used to sooth a cough or injury. Often associated with sweet dishes in the United States, cloves are also used in savory preparations, especially curries in many parts of the world.


Other names: లవంగం, Lavangam, Lavang, கிராம்பு, लवाँग, লং/লবঙ্গ Lông/lôbonggo
Translations: Krustnagliņas, Gvazdikėliai, Cuişoare, Klinčić, Đinh hương, Goździki, Kruidnagel, लौंग, Гвоздика, Γαρίφαλο, قرنفل, 정향, Hřebíček, Cengkeh, 丁香, Claus, Klinčki, Klinček, Chiodi di garofano, ציפורן, Kryddnejlika, Каранфилић, クローブ, Clous de girofle, Gewürznelken, Nellike, Nellik, Clavos, Гвоздика, Mausteneilikka, Карамфил

Physical Description

flowers like shape, sharp and spicy

Colors: light brown to dark brown

Tasting Notes

Flavors: refreshing
Mouthfeel: Pungent and tingling

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december


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