Whole Clove

Bitter, hot, rich, and a little sultry, with hints of fruit and a strong aroma carrying camphor and pepper. Whole cloves hold their oils far longer than ground, and they're easy to fish out of a pot.

Ingredients: Cloves.

Try it in: ham studded for roasting, mulled cider and wine, braises, stocks, pickling brines, and chai. A few go a long way.