Whole Cloves

Origin & Story

Cloves (Syzygium aromaticum) are among the oldest known spices and were already traded in antiquity. They originally come from the Moluccas, Indonesia's so-called Spice Islands, but found their way to Europe early on via Arab traders. Today cloves are considered an indispensable kitchen spice and feature in countless classics – from chutneys, stocks and braised dishes through to desserts, mulled wine and baked goods. My cloves come from Madagascar, where they are traditionally cultivated in small growing areas.

Highlights

What's used are the dried flower buds of the clove tree, which are rich in essential oil, particularly eugenol. Cloves are characterised by their powerful spiciness with notes of cinnamon, pepper and fine menthol. Cooked whole, they unfold their full aroma and give dishes depth and warmth – whether in braised dishes, sauces, compote or milk-based preparations.

Quality

The flower buds are harvested by hand in Madagascar, carefully sun-dried and sorted by hand. In my manufactory, filling is done exclusively in small batches – for a fresh, intense aroma with unmistakable presence.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

I like to use whole cloves where they can steep – in milk, wine or cream. In desserts like parfait they add an aromatic depth when you let them infuse and then remove them. Especially exciting is the combination with coffee or dark chocolate.

Recommended use

• Compote, chutneys, mulled wine
• Stocks, sauces, stews
• Desserts, crèmes, marinades

Recipe idea

Clove parfait – creamy ice cream with a spice character
View recipe

Origin / Ingredients

Madagascar.
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place, away from light.