The flavor of cloves is a touch fruity but is also biting, a bit harsh and if you put a whole clove in your mouth it produces a numbing effect. The aroma is adventurous and warm with a hint of pepper. Cloves have a long and powerful tradition in the cuisines of China, Greece, India, Russia and Scandinavia.
Ground Cloves have had the clove heads removed prior to grinding so they have a milder taste than whole cloves. And as you do not have to remove the whole clove prior to serving, as you do with whole cloves, many cooks prefer to use the ground version. Ground Cloves are a key ingredient in several spice seasoning blends, such as Chinese Five Spice, Pumpkin Pie Spice and Garam Masala. Add a dash of ground cloves to baked beans, BBQs, chili, tomato sauces and spaghetti.
Cooks
use Whole Cloves to flavor beverages, desserts, meats, and
soups. In our country they’re traditionally used to stud pork roasts and
hams. Whole cloves are also added to boiling beef, fish, poultry or
shrimp cooking stock. When you add whole cloves to the water in which
vegetables are being steamed it gives the vegetables a warm peppery
taste. Helpful hints: You should
always remove whole cloves prior to serving any dish.
The flavor is an excellent compliment to apples, carrots, onions, oranges, pumpkins, red cabbage, sweet potatoes, squash, and in cranberry juice.
More helpful hints: Both whole and ground cloves are very potent, so begin with smaller portions. For a serving of 4 use approximately 1/8 to 1/4 teaspoon ground cloves and work your way up from there. For cooking with whole cloves add 3 or 4 to each 2 quarts of stock.
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