Below is a list of all known varieties for Clove. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Ambon Cloves | A regional variety from the Molucca Islands (Indonesia), known for their high oil content and pungent flavor. |
| Chestnut Bouche de Betizac | A popular European hybrid known for its very large, high-quality, easily peeled nuts; often used in confectionery. |
| Clove (Cracked) | Whole cloves coarsely cracked, used to temper oils or release flavor more quickly than whole buds. |
| Clove (Ground) | Flower buds ground into a powder, offering an intense, warm, sweet aroma for baking. |
| Clove (Ground, High Oil) | Flower buds ground into a powder, offering an intensely warm and sweet aroma, ensuring the essential oil content is high. |
| Clove (Ground, Standard) | The standard ground form for general use in baking and spice blends. |
| Clove (Stem) | The small stem portion of the flower bud, often included in whole spice mixtures, offering a slightly bitter flavor. |
| Clove (Unopened Bud) | Flower buds sold in their unopened state, indicating optimal harvest time and quality. |
| Clove (Whole Bud) | The dried, unopened flower bud in its whole form, primarily used for infusing liquids and slow-cooked dishes. |