Whole Cloves

Small, dark, and unreasonably powerful.

Cloves are the spice that doesn't ask for permission. Drop two into a pot of rice and the whole kitchen knows. They're the backbone of garam masala, the soul of a proper biryani, the secret behind the best ham you've ever had at someone's table.

Sourced from Indonesia, our cloves originate from the original home of the clove tree—an archipelago that the world spent 500 years sailing across oceans to findWhole cloves keep their oils locked in until you need them — which means our 150g pack will still taste alive a year from now, when the supermarket version has gone flat. Toast them in a dry pan. Stud them into an onion for stock. Float a few in red wine on a December evening.

Use fewer than you think — they're stronger than they look — and you'll understand why almost every cuisine in the world found its way to cloves eventually.

Pairing notes 🍖 Ham, pork, slow-braised meats · 🍚 Biryani, pilaf, pulao · 🍷 Mulled wine, gløgg, hot cider · 🥣 Pho, ramen broth, bone broth · 🎂 Gingerbread, fruitcake, spiced cookies