Clove from Madagascar

Madagascar Cloves — Aromatic Intensity and Purity

Our Madagascar cloves are hand-picked at perfect maturity, then sun-dried using traditional methods. Naturally rich in eugenol, they offer a warm, powerful, slightly sweet fragrance recognized by chefs worldwide.

Aromatic Profile

To the eye, each clove is dense, whole and well-formed — a sign of high essential oil content. To the nose, the aromas are powerful, warm and slightly camphorous. On the palate, the flavor is spicy and intense, with a light numbing sensation, a natural property of eugenol.

Recommended Uses

Essential in traditional French cooking: stud an onion with cloves to flavor broths, pot-au-feu and sauce bases. In pastry, they enhance gingerbread and fruit cakes. In world cuisine, they flavor biryanis, curries and tagines. A few cloves transform mulled wine or spiced rum. Use them whole for long cooking, or freshly ground with a mortar for incomparable aromatic freshness.

Storage

Store whole cloves in an airtight jar, away from light, at room temperature (15–20°C). Optimal shelf life: 12 to 24 months. Avoid heat, direct light and humidity, which degrade the essential oils.

Why Choose My Spices Land?

My Spices Land imports directly from Madagascar, with no middlemen: unmatched freshness, full traceability, and fair prices for Malagasy producers.

• Direct producer trade: each batch selected at the source.
• Strict quality control: organoleptic and visual inspection on every reception.
• Airtight packaging: vacuum-sealed to guarantee freshness upon delivery.
• Fast delivery: shipped within 24–48h from France, tracking included.

Discover our full range of Madagascar spices and vanilla.

Frequently Asked Questions

How many cloves should I use per recipe?
For a pot-au-feu (6 servings), count 4 to 6 cloves stuck into an onion. For mulled wine (1 liter), 5 to 8 cloves are enough. Dose sparingly: their power is such that it is always better to start with less.

How do you grind cloves?
Use a mortar and pestle or an electric spice grinder. Avoid the coffee grinder — the essential oils soak into the walls and then flavor your coffee. Grind just before use for maximum aroma.