Whole Cloves

Whole cloves are used in cooking to add flavor to savory dishes like stews, curries, and baked ham, as well as sweet dishes like gingerbread and spiced pies. They are also popular in hot beverages like cider and tea. In traditional medicine, cloves are used for their potential anti-inflammatory, antibacterial, and pain-relieving properties, and are an ingredient in some homemade remedies.  

Culinary uses

Savory dishes:

Add to stews, soups, curries, and marinades. They are often used to flavor baked ham, braised meats, and rice dishes like biryani. 

Sweet dishes:

Include in baked goods, fruit compotes, jams, and spice blends for pies and breads. 

Beverages:

Infuse into hot drinks like mulled wine, spiced tea (Masala chai), and apple cider. 

Spice blends:

Use in international blends like garam masala and Chinese five-spice powder. 

Other uses:

Add to sauces, pickles, and potpourri. 

Note:

Whole cloves are often removed before serving, as biting into them can be unpleasant. 

Traditional and other uses

Oral health:

Chewing a whole clove can help with toothaches due to its natural anesthetic properties, and it is used in some mouthwashes and remedies for bad breath, according to The Old Farmer's Almanac and Tua Saúde. 

Digestive health:

In traditional medicine, cloves are used to relieve symptoms like gas, bloating, nausea, and indigestion, notes MedicineNet and The Old Farmer's Almanac. 

Anti-inflammatory and antioxidant:

The compound eugenol in cloves has potential anti-inflammatory and antioxidant benefits, suggests Cleveland Clinic Health Essentials and Good Food. 

Other traditional uses:

Cloves have also been used in traditional medicine for cough suppression, fighting infections, and supporting liver health, according to MedicineNet and Good Food.