When comparing pumpkin pie recipes for my Thanksgiving dinner, one used clove while the other one did not. I opted for the recipe that used clove. Not everyone is a fan of this strong pungent spice, but when used sparingly and combined with other flavors, I personally think it’s delightful.

Native to Indonesia, cloves are the dried flower bud of the evergreen tree, Syzygium aromaticum. They’re shaped like a small nail, and as such, may be used for decoration and aroma. Poke holes in an orange and insert whole cloves to make a festive pomander ball! Whole cloves may be used in cooking; however, they should be removed before serving as the hard, bitter clove is unpleasant to bite into. Ground cloves are more commonly used and are found in many pumpkin pie spice blends, as well as Chinese five spice and garam masala, a popular spice blend in Indian cuisine. Cloves provide a distinct flavor in gingerbread and is also used in Worcestershire sauce. No matter what dish you are flavoring, it’s always a good idea to start with just a small amount.

While studies indicate that cloves may have antioxidant and antimicrobial activity, there isn’t enough scientific data to support its use for medicinal purposes. Store cloves in an airtight container away from direct heat or sunlight. Properly stored, they should maintain best quality for about 3-4 years.

Source: Cortés-Rojas, D. F., de Souza, C. R., & Oliveira, W. P. (2014). Clove (Syzygium aromaticum): a precious spice. Asian Pacific journal of tropical biomedicine, 4(2), 90–96. https://doi.org/10.1016/S2221-1691(14)60215-X