Our cloves are grown by our partner farmers on the small island of Pemba, which is famous for its cloves. They’re hand-picked at the last possible moment before flowering, ensuring the largest size and most mature flavor, and then dried in the tropical sun.
They're bright pink when ripe, and they turn brown as they dry. They have a bright, sweet intensity with a rich warmth and a numbing menthol buzz. Add whole to braised meat or mulled wine, or grind into desserts.
- Origin: Zanzibar, Tanzania
- Process: Sun-dried
- Ingredients: 100% whole cloves (Syzygium aromaticum)
- Tasting notes: Brown Sugar • Pineapple • Tingly Sweetness
- Drop a few cloves in your herbal teas or chai masala
- Add to your red wine poached pears
- Create a simple syrup with cinnamon and allspice to kick up your cocktails
- In Glazed Pumpkin Spice Cookies (community recipe)
- In Chicken Korma (community recipe)
- Pairs well with: Ground Cinnamon Verum, Allspice Berries, Cloud Forest Yellow Cardamom
Cloves are the dried buds of a large flowering tree, which are grown in the Zanzibar islands in the Indian Ocean off the east coast of Tanzania. Zanzibar has some of the oldest clove trees in the world, and Zanzibari cloves have a significantly higher percentage of essential oils (15-18%) than other clove producers. Their essential oil content is so high that they are used locally as a natural substitute for anesthesia. Zanzibar was at one point the largest producer of cloves in the world, but the rise of plantation-style cultivation and exploitative labor practices in other countries have made it difficult for smallholder farmers in Zanzibar to compete despite producing a much higher quality product. Our cloves are grown by a cooperative of smallholder artisan farmers, many of whose families have been growing cloves and other spices (including our cinnamon, black pepper and nutmeg) for generations. Burlap and Barrel is the exclusive importer of Zanzibar cloves into the United States.
Like all of the spices from our partner cooperative in Zanzibar, our Pemba cloves are grown EU-certified organic.
Meet the Farmer: Bwana Mohammad is one of the most successful spice farmers from our partner cooperative in Zanzibar. This photo was taken as he was putting together his own dhow, an ancient style of sailing ship, to transport his clove harvest to the main island himself.
- canning pears
- super market cloves
- chai tea blends
- spice-y clove-ness
- quality cloves
Recommended by a foodie friend and didn’t disappoint. So far they have worked beautifully in every recipe I have tried them in, adding personality nuances, depth of flavor and a rich silky smoothness that blended perfectly with every dish. Thank you I ordered Pemba cloves have used them in a few dishes, also pushed them directly into a corned beef meat and simmered slow and long. Additionally I bought and used morogoro cocoa powder in a poor mans cake and cupcakes, and the royal cinnamon I have greatly enjoyed in a few savory beef dishes so far with epicurean results.
Amazingly fresh and fragrant cloves, excellent in tea so far but can't wait for baking season to experiment with them!
I haven’t yet used them as I plan on canning pears and putting the clove in each jar.
I love these cloves. I bought them to use in my chai tea blends. While they have all the spice-y clove-ness and intricacy one would hope for, they don't have an assaulting clove-ness about them like super market cloves often do.
Good spices make baking and cooking more fun