Whole cloves, Syzygium aromaticum, Organic whole cloves, an aromatic warming spice for mulled cider, chai, baking, and traditional holiday pomanders.”

These are the unopened flower buds of an evergreen tree native to the Maluku Islands of Indonesia—the old Spice Islands.

In one Maluku tradition, a clove tree was planted when a child was born. Centuries later in Europe, cloves were tucked into pomanders with cinnamon and rosemary and other aromatics and carried as fragrant protection.

Use whole cloves in chai, hot cider, mulled wine, herbal syrups, poached fruit, baked apples, pickles, chutneys, rice dishes, curries, broths, stews and glazed ham.  Remove the buds before serving, since their flavor is strong. A recipe called Merry Brew, preserved in The Foxfire Book of Appalachian Cookery, combines apple cider with whole cloves and other warming spices.

Herbalist Juliette de Baïracli Levy also recorded a French Romani household tradition of soaking whole cloves in hot honey and slowly chewing them around an aching tooth.

For a simple winter craft, stud an orange with cloves and roll in cinnamon to make a modern version of the old aromatic pomander. Display this fragrant piece of art in a wooden bowl. Fun for children to make.         4oz.  –  $13.75