Madagascar Cloves

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 recognised 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 aroma is powerful, warm and slightly camphorous. On the palate, the flavour is spicy and intense, with the natural, gentle numbing sensation of eugenol.

Recommended uses

Essential in traditional French cooking: stud an onion to flavour stocks and pot-au-feu. In baking, they lift gingerbread and fruit cakes. In world cuisine, they perfume biryanis, curries and tagines. A few cloves transform a mulled wine or spiced rum. Use whole for long cooking, or freshly ground for incomparable 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.

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: every batch selected at the source.
• Strict quality control: sensory and visual inspection on every batch received.
• Airtight packaging: vacuum-sealed to guarantee freshness on delivery.
• Fast shipping: dispatched within 24-48h from France, tracking included.

Frequently asked questions

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