Ground Cloves

  • Product
  • Clove Information
  • Recipes
Currently Out of stock-no backorders
4 oz. Pouch $8.59
1 Pound Pouch $25.99
Bulk Quantity  
5 Pounds $116.95

Note: Our ground cloves have a high oil content which sometimes causes plastic containers to slightly haze. 
Use in or on baked dishes, stews, chocolate puddings, vegetables, broiled grapefruit.  Most often used  in desserts, bread pudding, cookies,  spice cake, and pumpkin pie.   Recipes for Cloves

Storage: Store in a cool dry place, away from heat, light, and humidity.

Other Information:

Whole cloves are the dried unopened bud of an evergreen tree in the Myrtle family.  Whole cloves are brown and resemble a nail with a large rounded head. Cloves can be used either ground or whole.  Typical uses include studding oranges during holidays, in mulled beverages, in many baked goods.  Store cloves in a cool, dry place, away from heat and light for best flavor retention. Whole cloves do retain flavor for a longer period of time than ground cloves.

Ground Cloves Recipes

Sweet-Sour Glazed Ham
2 cups apple jelly
2 tablespoons mustard
2 tablespoon lemon juice
1/2 teaspoon Spice Barn Ground Cloves
1 5-7 pound cooked ham
Spice Barn Whole Cloves

Combine first 4 ingredients and cook.  Score ham and stud with cloves.  Place, fat side up, on rack.  Bake at 325 degrees uncovered until the internal temperature reaches 140 degrees; basting every 15 minutes.

Clove Tip!!  Add a pinch of ground cloves to apple pie for added flavor.

Hot Apple Cider
1/2 gallon apple juice or apple cider
2 cinnamon sticks
2 whole cloves
2 allspice berries or whole nutmeg
1/2 orange peel, cut into strips
1/2 lemon peel, cut into strips

Pour apple juice/cider into a large stainless steel pot (crock pots or slow cookers are best but not necessary).
Place spices and peels into a cheesecloth. Drop cheesecloth into apple juice/cider.In a regular pot: heat to just short of a boil. In a crock pot: Heat for 2 hours. Remove cheesecloth. Once you are done, you can keep the stove-top on warm and have people ladle the apple cider straight from the pot.  You can also float some thinly-sliced orange and/or lemon slices on top of cider mixture for extra flavor.
Submitted By:  Carol Fox

Pears with Vanilla Sauce
2 1/3 cups sugar, divided
2 teaspoons cornstarch
1/2 cup whipping cream
4 egg yolks, lightly beaten
1 teaspoon vanilla extract
10 cups water, divided
2 tablespoons lemon juice, divided
6 medium firm pears with stems
1 teaspoon grated lemon peel
1 cinnamon stick
3 Spice Barn Whole Cloves

In saucepan, combine 1/3 cup sugar and cornstarch; gradually stir in milk and cream until smooth.  Bring to boil over medium heat; cook and stir 2 minutes.  Remove from heat.  Gradually add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly.  Cook and stir over medium low heat for 15 minutes until it thickens slightly, do not boil.  Stir in vanilla.  Pour into bowl; place plastic wrap on top pressing to cover surface of sauce.  Refrigerate.  In large bowl, combine 6 cups water and 1 tablespoon lemon juice.  Peel pears, leaving stems.  Plunge pears into lemon water. In saucepan, combine lemon peel, remaining sugar, water, and lemon juice.  Bring to a boil; add cinnamon stick, cloves, and pears.  Reduce heat; cover and simmer for 20-25 minutes or until tender.  Carefully remove pears to a plate.  Discard cinnamon stick and cloves.  Drizzle syrup over pears.  Loosely cover and refrigerate 2-3 hours.  Place pears on individual serving plates; drizzle with vanilla sauce; garnish as desired.

Basic Pickled Beets
3 1/2 pounds fresh beets, small
3 medium onions, halved and sliced
20 Spice Barn Whole Cloves
4--2/34" Spice Barn Cinnamon Sticks
4 cups white vinegar (5% acidity)
2 cups sugar
3 tablespoons salt

Cut tops from beets, leaving a 1 inch stem.  Cook in boiling water to cover 30 minutes or until tender.  Drain, reserving 3 cups liquid. Pack beets and sliced onion into hot jars; set aside.  Place whole cloves in a 6 inch square cheesecloth and tie with string.  Bring 3 cups reserved beet liquid, spice bag, cinnamon sticks, and remaining ingredients to a boil in a Dutch oven.  Remove and discard spice bag and cinnamon sticks.  Pour hot mixture into jars, filling to within 1/2 inch from top. Remove air bubbles, and wipe jar rims.  Cover at once with metal lids; screw on bands.  Process in boiling water bath 10 minutes.