Whole Cloves – Dried Clove Buds for Cooking, Zobo & Tea

Whole cloves are dried flower buds with a warm, sweet, strong aroma. In West African and Caribbean kitchens they go into zobo and sorrel drinks, Hausa koko, jollof and fried rice, pepper soup spice and holiday baking. A few buds are enough for a pot.

Key features

• Whole dried clove buds
• Strong, warm aroma
• For zobo, sorrel, rice, stews, tea and baking
• Whole buds keep their flavor longer than ground
• Buy 1, 2, 5 or 10 bags and save

How to use

1. Zobo or sorrel: boil 6 to 10 cloves with the hibiscus, ginger and pineapple peel.
2. Rice and stews: add 3 to 4 whole cloves with the stock, then remove before serving.
3. Tea: steep 2 to 3 cloves with ginger or cinnamon.
4. Ground cloves: grind a few buds just before use.

Details

• Type: whole dried cloves
• Storage: airtight, cool and dark

Related guides and products

Make our zobo and Jamaican sorrel drink recipe or spice your Hausa koko. More spices and seasonings.

Pick up in Chicago or ship anywhere in the U.S.

Order online for fast U.S. shipping, or pick up at Yado African & Caribbean Market, 1651 E 87th St, Chicago, IL 60617.

Frequently asked questions

How many cloves do I use in zobo?

About 6 to 10 whole cloves for a big pot, boiled with the hibiscus.

Whole or ground cloves?

Whole cloves keep their aroma longer. Grind them just before use if a recipe needs ground cloves.

How do I store cloves?

In an airtight jar away from heat and light.

Can I make clove tea?

Yes, steep 2 to 3 cloves in hot water, alone or with ginger.

Where can I buy whole cloves near me?

At Yado African & Caribbean Market, 1651 E 87th St, Chicago, or online with U.S. shipping.