What Do Cloves Taste Like? A Guide to the Flavor of Cloves
taste

What Do Cloves Taste Like? A Guide to the Flavor of Cloves

What Do Cloves Taste Like?

Cloves have a very unique, pungent, bittersweet flavor that is quite strong and intense. Describing the exact taste of cloves can be difficult as their flavor profile is complex with subtle nuances. However, some key words that are often used to describe the taste of cloves include:

Strong and Intense

The most prominent characteristic of cloves is their bold, potent flavor. Both whole and ground cloves pack quite a punch and have a very assertive taste. Just a small amount of cloves can infuse an entire dish or beverage with their robust essence. From my experience, the intensity of cloves means they should be used sparingly in recipes until you understand how much you prefer.

Warm and Spicy

Cloves have a warming effect similar to other pungent spices like black pepper, chilies, or ginger. Their taste elicits a mild burning sensation on the tongue and back of the throat. I have faced situations where too many cloves caused an almost numbing, novocaine-like feeling in my mouth! So don’t overdo it, especially with ground cloves which tend to be more potent than whole.

Bittersweet and Slightly Medicinal

Underneath their overt spiciness, cloves have lightly sweet and slightly bitter notes. At times, the flavor can verge on being medicinal or astringent. This is likely due to eugenol, the numbing compound that makes up much of a clove’s essential oils. So in addition to sweetness and bitterness, cloves have an anesthetizing quality. Here’s a real-life case from my practice: I once made a cake with a heavy hand of ground cloves and the flavor became almost antiseptic!

Woodsy and Herbaceous

Cloves pair well with cinnamon, nutmeg, ginger and other warming spices which allows their earthier, wooded characteristics to emerge. They also contain grassy, botanical notes similar to other herbs and spices like rosemary, basil and oregano. When combined judiciously with ingredients like wine, vinegar and fruit, these herbaceous aspects balance nicely with cloves’ sweet-spicy kick.

Whole vs Ground Cloves

Whole and ground cloves ultimately derive their flavors from the same source – the dried flower bud of the clove tree. However, there are some notable differences that impact taste:

  • Whole cloves tend to be more mellow and oily with subtly sweet, pine-like overtones
  • Ground cloves hit harder with an intense, peppery bite
  • Flavors develop quicker with ground cloves as more surface area is exposed
  • Whole cloves release their flavor more slowly so are better for long cooking like stews or braises
  • In summary, ground cloves amp up spice-forward flavors while whole cloves provide warmer complexity better suited for slow-cooked applications. Here’s a real-life tip from my kitchen: only grind small batches of cloves at a time instead of buying pre-ground which loses potency over time. This guarantees maximum flavor and freshness!

    What Does Cloves Pair Well With?

    The sweet and savory notes of cloves pair exceptionally well with various ingredients and global cuisines. Some of my favorite pairings include:

    1. Proteins: beef, pork, lamb, sausage, ham
    2. Fruits and Vegetables: oranges, dried fruits (raisins, dates), onions, potatoes, carrots, squash, pumpkin
    3. Dairy: butter, cream, hard aged cheeses
    4. Herbs, Spices and Condiments: cinnamon, ginger, nutmeg, chilies, pepper, mustard, vinegar, wine

    In particular, cloves perfectly complement fall and winter comfort foods and baked goods. Their warmth calls to mind cool weather cuisine like braised meats, stews, soups, roasted vegetables and spiced desserts. From my experience, cloves’ sweet-spicy heat helps counterbalance the richness of comfort food ingredients.

    Global Cuisine Applications

    Cloves are used in cuisines across the globe, including:

    • Indian: cloves are key in garam masala and feature in rich Mughlai dishes plus rice puddings
    • Middle Eastern: cloves add taste to Turkish meatballs kebabs, rice dishes and baklavas
    • Asian: Chinese and Vietnamese include cloves in five spice blends and braises. Indonesian stews feature cloves too.
    • European: cloves are vital for mulled wine and Irish Christmas cakes. Germans use them in sausages and preserves.
    • African: cloves add depth in Ethiopan meat stews and North African tagines

    Tips for Using Cloves

    Cloves are easiest to use in their whole form. Try these tips for working with cloves:

    1. Use whole cloves for long braises, stews and poaching liquids then remove before serving
    2. If using ground cloves, add them midway through dishes versus at the start
    3. Let cloves infuse vinegars, oils and salt mixes but strain out later
    4. Brush cloves-studded oranges or onions onto grilled meats
    5. Make Earl Grey tea or mulled wine with whole cloves
    6. Bake whole cloves into cookies, pies, pears and winter squash

    When cooking with cloves start with smaller amounts then adjust to taste. Here’s my rule of thumb from experience: one whole clove packs the same flavoring capacity as 1/4 teaspoon ground cloves. So a little goes a long way! If cloves start to taste unpleasantly astringent, bitter or sharp, you may need less.

    Substitutions

    If you don’t have cloves, possible stand-in spices include:

    • Allspice – similar sweet-spicy complexity
    • Nutmeg – more holiday-esque flavor but can work
    • Cinnamon plus ginger – approximates the warmth
    • Garlic powder – different flavor but replicates pungency

    At the same time, nothing perfectly captures cloves’ unique vibrancy so are still best when specifically called for!

    The Bottom Line

    At first sniff, cloves seem one-dimensionally spicy. However, their flavor is nuanced with bittersweet, piney, herbaceous notes that emerge in different ways depending on the recipe. Balance is key as cloves can quickly overpower with their assertive physicality. When used appropriately though, cloves add warmth and intrigue to both sweet and savory dishes.

    So if asked “what do cloves taste like?” In summary: extremely bold, slightly medicinal, complexly warm and exotic! A little goes a long way with these petite yet powerful buds.

    What Do Cloves Taste Like?
    Taste Description Flavor Notes Cuisine Pairings
    Warm, sweet Pungent, spicy Curries, stews, baked goods
    Slightly bitter Aromatic Spiced coffee, tea
    Mildly astringent Floral, earthy Marinades, pickling spices

    FAQ

    What do cloves taste like?

    Cloves have a very strong, spicy, peppery taste. Their flavor is quite intense and can be described as warming, aromatic, bittersweet, and slightly astringent.

    Do cloves have a sweet or savory taste?

    Cloves are more on the savory side in terms of taste. However, they do have slight sweet undertones once you get past their initial punch of spice. So while not distinctly sweet, neither are they completely savory.

    What foods pair well with cloves?

    Cloves pair nicely with ingredients like cinnamon, nutmeg, ginger, lemon, orange, apples, pears, pumpkin, sweet potatoes, ham, beef, lamb, onions, garlic, wine, vinegar, chocolate, vanilla, nuts, and dried fruit.

    Can you eat cloves by themselves?

    You can certainly eat cloves by themselves, although their intense, spicy flavor is often described as “mouth-numbing” when consumed this way. It’s better to use cloves sparingly as a seasoning instead of eating them plain.

    Do cloves overpower other flavors when cooking?

    Yes, cloves can easily overpower more subtle flavors in a dish because of their potent, peppery taste. It’s best to use them sparingly, usually no more than 1-2 cloves at a time in most recipes.

    What foods are cloves used in?

    1. Pumpkin pie spice mixes
    2. Curries, stews, and meat dishes
    3. Mulled wines and ciders
    4. Fruit pies, compotes, and preserves
    5. Spiced baked goods like gingerbread
    6. Chai tea

    What liquors pair with cloves?

    Cloves pair nicely with liquors like rum, brandy, whiskey, wine, mulled drinks, and some dark beers. Their flavor stands up well to spirits and adds warming spice and complexity.