Whole Cloves Bag 1kg PAV

Whole Cloves PAV: the aromatic spice for professional kitchens

The Whole Cloves PAV in a practical 1 kg bag are one of the most intense and versatile spices available to the Swiss food service. They are the dried flower buds of the Syzygium aromaticum tree, harvested before flowering and sun-dried until they take on their characteristic dark brown nail shape. The whole form preserves the essential oils to the maximum, guaranteeing a much richer and more persistent aroma than the ground version. The 1 kg pack is designed for restaurants, delicatessens, pastry shops, canteens and workshops that use this spice regularly and need a professional format with a low cost per portion.

Origin and raw material

Cloves come from tropical and equatorial zones, in particular from Madagascar, Indonesia, Zanzibar and Sri Lanka, where the warm humid climate favours the development of the characteristic essential oils. The PAV selection favours whole, intact and well-formed buds with a high eugenol content, the compound responsible for the intense fragrance and spicy notes. The raw material is imported and packaged in Italy by a selected supplier, with quality control on cleanliness, moisture and absence of foreign bodies.

Sensory profile

The clove stands out for a warm, pungent and penetrating aroma, with woody and balsamic notes and a slightly bitter, almost numbing aftertaste on the tongue. On the nose the sweet-spicy note dominates, while in the mouth a pleasant pungency emerges that recalls cinnamon and pepper. The intensity is high: just a few pieces are enough to perfume an entire preparation.

• Aroma: warm, balsamic, woody, sweet-spicy
• Taste: pungent, intense, slightly bitter
• Colour: dark brown
• Shape: whole, nail-shaped

Uses in the kitchen

Whole cloves are essential both in savoury preparations and in pastry and mixology. The whole form allows the aroma to be infused during cooking and the spice to be easily removed before serving.

• Broths and stocks: stuck into an onion (studded onion) for meat broths, court-bouillon and brown stocks.
• Braises and roasts: to flavour stews, braised beef, game and marinades.
• Desserts and preserves: in poached pears, mostarda, jams, gingerbread and spiced biscuits.
• Mulled wine and hot drinks: with cinnamon, orange and star anise for mulled wine, hot sangria and infusions.
• Charcuterie and pickles: in brines, pickled vegetables and delicatessen preparations.

Recommended dosage

Being a very intense spice, it should be dosed sparingly: generally 2 to 5 cloves are enough for a pot of broth or braise for 4-6 portions, while for mulled wine about 4-6 cloves per litre of wine are calculated. It is advisable to remove the whole cloves before serving. In pastry it is used in small quantities in combination with cinnamon and nutmeg.

Storage

Store in a cool, dry place, protected from light and heat sources, in a tightly closed container after opening. The whole form retains the aroma much longer than the ground version. To ensure maximum freshness in the professional 1 kg format, it is advisable to transfer the daily-use quantity into a smaller container, keeping the rest sealed.

Logistics and delivery in Switzerland

LAPA guarantees the distribution of Whole Cloves PAV throughout Switzerland with fast and reliable deliveries to the main food service areas. We regularly serve Zurich, Geneva, Lugano and Basel, with a controlled logistics chain that preserves the integrity and aroma of the spice. The 1 kg format is ideal for optimising orders and reducing the cost per portion in professional kitchens.