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Pakwanpedia

Clove

लौंग (Laung)

Spice

For biryani or pulao, fry whole laung in hot ghee at the start; for chai, simmer it. Clove is the dried flower bud of Syzygium aromaticum, with a warm, pungent aroma.

cloves on a spoon close-up, sharp on white
Also known as:Tamil KirambuBengali Labanga

What it is

Cloves are the dried, unopened flower buds of the clove tree, Syzygium aromaticum, of the myrtle family.

In Indian kitchens you use them whole or as powder in spice blends; clove oil is distilled from the buds.

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Flavour and aroma

WarmPungentAromatic

Eugenol gives clove its strong, warm, slightly numbing taste. It is pungent and strongly aromatic, so whole buds in hot oil or ghee will scent the pan quickly.

Cooking with it

When to add it

Tadka / tempering Drinks

Start your tadka with whole laung in hot ghee or oil for biryani, pulao and many curries; you’ll smell the warm aroma as the oil takes on the flavor.

Simmer cloves in masala chai.

Ground clove is part of garam masala. Laung lata, a sweet from Uttar Pradesh and Bihar, is a folded pastry sealed with a whole clove. You may hear clove called Kirambu in Tamil or Labanga in Bengali.

Origin and where it grows

The clove tree is native to the Maluku Islands (Moluccas) of Indonesia. In India, it is grown in Kerala, Tamil Nadu (notably the Nilgiris and Kanyakumari districts), and Karnataka.

Grown in

Kerala Tamil Nadu Karnataka

Buying and storing

How to pick good quality

Pick plump, dark reddish brown buds with the round head intact. Press one with your fingernail; good cloves release a little oil.

Simple adulteration check

Use the FSSAI DART water test: genuine cloves settle at the bottom, while exhausted cloves whose oil has been extracted float.

Storage

Store in an airtight container away from light, heat and moisture. Whole cloves keep their aroma much longer than ground clove.

Frequently asked questions

When should I add laung to biryani or pulao?

Fry whole cloves in hot ghee or oil at the start of cooking. This tadka flavors the rice and the cooking fat.

Can I add clove to chai?

Yes. Cloves are simmered in masala chai.

What does clove taste like?

Clove tastes strong and warm with a slightly numbing feel because of eugenol. It is pungent and very aromatic.

How do I check if cloves are good quality?

Look for plump, dark reddish brown buds with the head intact. Press one with your fingernail; fresh cloves release a little oil.

How can I spot exhausted or adulterated cloves?

Do the FSSAI DART water test: genuine cloves sink, while exhausted cloves whose oil has been extracted float.

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