• Ground / Powdered

    Ground the cloves to powder, just prior to using them to ensure flavor and freshness. Ground by using a mortar and pestle.

  • Syrup

    In a saucepan (medium heat), combine unrefined sugar (1 cup), water (1 cup) and whole cloves (1/3 cup) and bring close to a boil. Stir constantly and reduce heat to low and let it simmer for about 20 minutes. Let it cool at room temperature and then strain into an air tight glass container. Keep refrigerated for up to 2 weeks.

  • Whole Spice

    Cloves have a slightly bitter, a very unique camphor-like aromatic flavor. Hence they should be used in very small quantity if using it as a whole spice.


 Avoid eating/ chewing whole spice added to the dish you cooked/ prepared, as it might taste bitter to few people. The whole spice adds all the flavor and aroma while the food gets cooked, whereas, some people love the taste. So choice is entirely yours!