TRS-Cloves 50g

TRS Cloves are whole dried flower buds, dark brown and nail-shaped, with a powerful sweet-hot aroma and a numbing edge on the tongue. They are one of the strongest spices in the cupboard, so three or four are usually enough for a whole pot.

Best for

• Biryani, pulao and korma
• Garam masala, both whole and ground
• Masala chai, and slow-cooked meat curries

How to cook it

Fry whole cloves in hot ghee at the start, alongside cinnamon, bay leaf and cardamom, for a few seconds until they swell slightly. Take them out before serving if you can find them — a whole clove bitten into is unpleasantly strong. For chai, one or two crushed cloves simmered with the tea is plenty.

Pack and storage

50 g. Store in a cool, dry place, sealed after opening.