Ground Cloves

Apple pie, gingerbread, a pot of mulled cider: a pinch of ground cloves is what gives cold-weather baking its deep, warm backbone. Stir a small amount into spice cakes, holiday cookies, meat rubs, and fruit preserves, or bloom it into a curry base for savory depth. Cloves are intense, so a quarter teaspoon carries a whole recipe.

We stone-grind our cloves fresh in small batches in Portland, so the aromatic oils stay active from the jar to your bowl. Ground fresh, cloves smell sweet and almost fruity under the heat, not dusty or flat the way long-shelved powder does.

In Indian homes, ground cloves are a defining note in garam masala, the warming spice blend stirred into curries and rice. The same warmth shows up in Middle Eastern desserts and Indonesian cooking, where cloves have seasoned both sweet and savory dishes for generations.

Single ingredient: cloves. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.

How much ground cloves should I use?
Start small. A quarter teaspoon flavors a full pie or a pot of chai. Cloves are one of the most potent baking spices, so measure conservatively and add more only after tasting. Overdoing it turns a dish sharp and bitter fast.

Ground cloves or whole, which should I buy?
Ground blends straight into batters, rubs, and spice mixes with no straining, ideal for baking and quick cooking. Whole cloves are better for steeping in liquids you strain later, like mulled cider or biryani. Ground releases flavor immediately, so use a lighter hand than a recipe written for whole.

Why does my spice blend taste bitter after adding cloves?
Usually too much clove, or clove added to hot oil and scorched. Stir ground cloves in late and off high heat, and keep the quantity tiny next to the other spices. Their oils are strong enough that a small pinch balances a large batch.

How do I store ground cloves?
Keep the jar sealed, away from heat and light. Ground spices fade faster than whole, so buy a size you will use within a few months for the brightest flavor.