Madagascar cloves, 25 g kraft pouch
Madagascar cloves, close-up of the texture
Madagascar cloves surrounded by spices, styled shot
Madagascar cloves, in the kitchen

Madagascar Cloves (25g Pouch)

€5,50 €3,90
Variety
Syzygium aromaticum
Terroir
Vangaindrano, south-east of Madagascar
Preparation
Cloves hand-picked green, dried naturally in the sun
Aromatic notes
Warm, woody, camphor-like and slightly biting
Best for
Stews and sauces, marinades, baking, infusions and mulled wine

Whole cloves from Madagascar, hand-picked green by our family in Vangaindrano then dried naturally in the sun. Warm, woody, camphor-like and slightly biting scent.

Weight 25 g

Frequently added together

What it is

The clove is the dried flower bud of the clove tree, Syzygium aromaticum, picked by hand before it opens. Dense in essential oils, whole it keeps its full strength far longer than once ground.

Origin

Our family grows these cloves in Vangaindrano, in the south-east of Madagascar. Hand harvest, sun drying, sorting and visual batch control are all done at our place. Full traceability, batch by batch: there is nobody between our land and your kitchen.

In the kitchen

A remarkable aromatic intensity: woody and camphor-like notes, a biting touch.

  • Stews and sauces: 3 to 6 whole cloves for 4 people; remove them before serving.
  • Marinades: 4 to 8 crushed cloves with garlic, ginger and citrus.
  • Baking: 1 to 2 finely ground cloves per dough, with cinnamon or vanilla.
  • Infusions and mulled wine: 3 to 5 cloves per litre, 5 to 10 minutes of infusion.

Storage

Dry, away from light and moisture, pouch well resealed with its airtight zip: whole, the cloves keep their essential oils far longer than once ground.

Ingrédients

100 % Madagascar cloves.

Conseils d'utilisation
  • Stews & sauces: 3 to 6 whole cloves / 4 people, remove before serving.
  • Marinades: 4 to 8 crushed cloves + garlic, ginger, citrus.
  • Baking: 1 to 2 finely ground cloves per batch of dough (with cinnamon/vanilla).
  • Infusions / mulled wine: 3 to 5 cloves / litre, infuse 5 to 10 min.

Smart pairings: Cinnamon · Ginger · Bourbon vanilla

Conditionnement

Resealable 25 g pouch

In the same collection

Madagascar wild combava powder (20 g jar)
Wild Kaffir Lime Powder (20g) 5.0 (5) €9,00€5,90
Madagascar Bourbon Vanilla Extract (20ml)
Madagascar Bourbon Vanilla Extract (20ml) 5.0 (3) €8,90

Compare our spices

Which one to choose

Our spices from Vangaindrano side by side: their taste, what they are best for, and their starting price.

  • The product Madagascar Sesame SeedsSesamum indicum1 format
    The taste Toasted-nut scent, crunchy texture
    What it is for Quick toasting, salads and bowls, bread and brioche, stir-fries, gomasio
    From €2,90 View
  • The product Madagascar Curry Powder3 formats
    The taste Warm and spiced, fragrant sweetness, well balanced
    What it is for Meat and poultry, fish and seafood, vegetables and sauces, stews
    From €3,90 View
  • The product Madagascar Turmeric PowderCurcuma longa3 formats
    The taste Earthy, warm and slightly peppery, bright yellow colour
    What it is for Curries, stews, roasted vegetables, rice, marinades, sauces, soups, golden latte
    From €3,90 View
  • The product Madagascar ClovesSyzygium aromaticum1 format
    The taste Warm, woody, camphor-like and slightly biting
    What it is for Stews and sauces, marinades, baking, infusions and mulled wine
    From €3,90You are looking at this one
  • The product Madagascar CinnamonCinnamomum verum2 formats
    The taste Warm, enveloping, delicately sweet, with a spiced touch
    What it is for Baking, hot drinks, savoury stews, fruit desserts
    From €4,90 View
  • The product Ground Ginger, Glass JarZingiber officinale2 formats
    The taste Powerful, pungent and subtly lemony
    What it is for Baking, infusions and teas, curries and stir-fries, marinades
    From €4,90 View
  • The product Madagascar Chili Paste1 format
    The taste Bold and fragrant heat, clean spiciness
    What it is for Marinades, sauces, everyday dishes (rice, pasta, stir-fries, soup)
    From €4,90 View
  • The product Wild Kaffir Lime PowderCitrus hystrix (combava)1 format
    The taste Very citrusy, sharp and fragrant, with a floral touch
    What it is for Thai cooking, curries, marinades, fish, sauces, dressings, desserts
    From €5,90 View
  • The product Madagascar Piri Piri Chili, Glass JarCapsicum frutescens (pili-pili)2 formats
    The taste Sharp, lingering heat, fruity scent, light smoky note
    What it is for Stews and sauces, grilling and marinades, pasta and pizza, homemade chilli oil
    From €5,90 View
  • The product Signature Spice Base, 40g Glass Jar2 formats
    The taste Warm, fresh and lightly woody
    What it is for Soups, sauces, marinades, grilled meats, stews
    From €6,90 View

What people ask us

The questions we get asked

The answers we give on the phone and at the market, written down once and for all.

1 When should a spice go into the dish?

Ground spices give their best when warmed for a few seconds in a fat, at the start of cooking: turmeric, curry and ginger open up that way. Fresh, citrus notes, combava first among them, go in at the end of cooking so they do not evaporate.

2 How much should I use?

For four people, count one level teaspoon of turmeric, curry or ginger. For chilli, start with the tip of a knife. You can always add more, never take it back: taste and adjust.

3 How long does a spice keep?

Away from light, heat and damp, a ground spice keeps its aroma for about a year; a whole spice keeps much longer. An old spice does not become unsafe, it becomes dull.

4 Pouch or jar: which one?

The jar sits on the worktop and closes in one movement. The resealable kraft pouch is there to refill the jar: it is the lowest price per gram. Many of our customers take one jar, then pouches.

5 Are your spices hot?

Only the pili-pili chilli and the chilli paste really are. The Madagascar curry is warm and fragrant, not burning. Ginger bites in the mouth without the heat of a chilli. The aromatic notes are given on every product page.

6 Is there anything else in the pouch?

No. The spice, nothing else: no additive, no colouring, no anti-caking agent. Our blends, the curry and the spice base, contain only spices, blended at our place.

7 Can they be used in baking?

Yes, and that is where they are most often forgotten. Cinnamon and clove belong in compotes, tarts and spice breads; ginger with chocolate and citrus; combava in creams and sorbets. Turmeric colours without taking over.

8 Where exactly do your spices come from?

From Vangaindrano, in the south-east of Madagascar, where our family grows, harvests, dries and sorts. All our spices and all our peppers come from there. Our vanilla comes from the SAVA region, in the north-east of the island: two terroirs, two harvests.

9 When does my order ship?

From France, within 48 hours, tracked. In France, delivery is free from 30 euros.

Go further

Our in-depth articles about this product and its family.

Growers, not resellers

Our commitments

Our family grows

From harvest to sorting, everything happens on our land, in Vangaindrano in southeastern Madagascar. There is no one between our land and your kitchen.

Nothing else in the packaging

Spices hand sorted, with no additives or coloring. Bag, spice shaker or glass jar, each one seals airtight.

From the grower to your kitchen

Our boxes leave Madagascar weighed and numbered. From France, your order ships within 48 hours, tracked. Direct grower pricing, no middleman.

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