The clove is the sprout of a flower that is gathered before it develops. Its deep, rich, dark aroma, between sweet and bitter, is unmistakable.

Used in moderation, the clove gives aroma to both sweet and salty dishes: vegetables, vegetable and pulse soups, stews, game, tripe, knuckles, sauces like pickle, Indian cookery and preserves, cookies, chai tea, golden milk, pastries, puddings, punches and even for sangria.

Clove is the spice with the highest concentration of aromatic molecules, an authentic perfume in your stews!