Cookbook:Clove

Cloves are the aromatic dried buds of a tree native to Indonesia, used as a spice in virtually all the world's cuisine.

Characteristics
The whole spice is shaped something like a woody nail, with both a head and a stem. The flavor comes primarily from eugenol, which is highly abundant and gives the spice a very strong and warming character. Interestingly, like cinnamon, it has a subtle sweetening effect on dishes.

Selection and storage
Cloves are available both whole and ground. High-quality whole cloves can be ascertained by pressing a nail or other sharp item into the stem to see if the essential oil comes out. Though whole spices last longer and can be ground at home, you won't want to grind cloves in anything that has plastic parts—the oil is corrosive and lingering, and this will ruin the equipment.

Like all spices, store cloves at room temperature in an airtight container, sequestered from light, heat, and moisture.

Use
Clove can be used in cooking, both in savory and sweet recipes. In savory recipes, it goes particularly well with red meats such as lamb or beef, as well as with onions. In desserts, it goes well with fruits, such as apple and pumpkin. It also pairs well with other eugenol-containing and warming ingredients like basil, cinnamon, vanilla, and wine. Due to its very strong flavor, clove should be used sparingly.