Cloves: An Underrated Spice with Surprising Uses
Cloves may not be the most used spice in our kitchens, but their properties are impressive, especially when used correctly.
We usually associate cloves with pickles or hot drinks like mulled wine, where they impart a warm, spicy aroma. But the possibilities of this dried flower bud are much greater, especially if we look more closely at the secrets of French cuisine.
France is known for its culinary art, where each dish is carefully composed and flavors are balanced down to the smallest detail. And sometimes it’s the little details that make the biggest difference.
My French grandmother always put cloves in her onions, and I was surprised when I realized why.
During the fall and winter months, when fresh herbs are harder to come by, there’s a clever and tasty alternative: what the French call oignon piqué or clouté, which literally means „onion with spikes.”
The „tips” are actually whole cloves inserted into a peeled onion. Traditionally, 5 to 6 cloves are used, which is enough to provide a subtle, aromatic flavor without being overpowering.
This clove-laden onion is not only used in broths but also for frying or braising. You can add it to a meat stew, mix it with vegetables, or put it in the oven with a meatloaf or roast.
Cloves act as a natural flavor enhancer: they highlight the main flavors of the dish and create a more complex aromatic profile.
This trick has gained recognition among chefs around the world. Thanks to the unique character of cloves, even the simplest dishes can acquire an elegant and deeper flavor.
Try it yourself!
Add a clove-laden onion to your soup, goulash, or stew and discover how familiar dishes take on new life.
Using cloves this way is not only a tribute to ancient traditions, but also an easy way to explore new dimensions of flavor in your cooking.