Cloves

Cloves are the unopened flower buds of a tropical tree when they are young. They are pink when fresh, but turn a rusty brown when dried. Cloves are best purchased whole and then powdered if necessary. They have a strong, sweet perfume and a spicy, pungent taste. They have been used for thousands of years in India, not just in cooking, but also to freshen the breath and reduce toothache discomfort. They have a slight anaesthetic in them. Meat dishes, curries, and soups are typically flavoured with whole cloves.

Cloves have long been used in Indian cooking (both North Indian and South Indian). It is used in practically all rich or spicy dishes in North Indian cuisine as part of a blend called garam masala, which also contains other spices, while it is not a common component in home cooking and is rarely used in the summer. It is used sparingly in Maharashtra, India, for sweet or spicy dishes, but not in everyday cooking. Dried cloves are also a prominent ingredient in Indian masala chai, a spiced tea popular in several parts of India, particularly Gujarat.