Cloves Recipe

Blooming whole cloves

Measure 3/4 teaspoon whole cloves. Place them in a small bowl and pour 2 tablespoons hot water (just off the boil) over them. Let steep for 5–10 minutes to release oil and mellow the sharpness. Use the soaked cloves and liquid in marinades, braises or mulled beverages. Strain out solids if a clear liquid is needed.

To infuse oils or broths: add 4–8 whole cloves per quart (liter) of liquid near the beginning of cooking. Remove whole cloves before serving to avoid an overly intense concentrated bite.

Toasting

Heat a small dry skillet over medium heat. Add the measured whole cloves (3/4 tsp). Toast, shaking the pan or stirring constantly, for 30–60 seconds until very fragrant and slightly darker. Do not burn.

Grinding

Transfer toasted cloves to a spice grinder or mortar and pestle. Grind to a fine powder (about 30–45 seconds in an electric grinder). Sift if desired to remove larger bits. This yields roughly 2 teaspoons of ground clove (use 1/4 to 1/2 tsp ground clove in recipes depending on desired intensity).

Making a paste (optional)

If using in a paste or curry, combine 3/4 tsp toasted ground clove with 1/2 tsp neutral oil in a small bowl and stir to form a loose paste. This helps distribute the spice evenly in wet preparations.

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Add 6 whole cloves. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 3–5 minutes to infuse. Remove from heat and cool. Strain out cloves and store syrup in a sealed container in the refrigerator for up to 2 weeks. Use in cocktails, tea, or desserts.