A little goes a long way with cloves due to their strong flavor.
Whole Cloves: Often used to infuse flavor into liquids for dishes like stews, soups, and curries, and are typically removed before serving. They are a classic addition to mulled wine, hot apple cider, and baked hams.
Ground Cloves: The powdered form is a key ingredient in many global spice blends, including Garam Masala, Chinese five-spice powder, and pumpkin pie spice. It brings warmth to baked goods such as gingerbread, cookies, and fruit desserts.
Tempering: Whole cloves are often fried briefly in hot oil with other spices to release their essential oils at the beginning of cooking, a common practice in South Asian cuisine.
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