What makes Yahlu Cloves special?

The secret to an intensely aromatic clove lies in its essential oil, a gift the Sri Lankan highlands bestow in abundance. Their vivid fragrance is preserved through patient sun-drying—a traditional art that locks in a depth of flavour modern methods leave behind.

Tasting Notes

Dark sweetness – molasses, cherry wood, pine rises gently. A cooling touch of evergreen gives way to warmth that blooms, rich and expansive. A whole forest in a single clove.

Yield: 50g

Elevates your:

• Glazed Ham
• Beef stews and braised short ribs
• French Onion Soup
• French Lentil Salad
• Pain d'Espices
• Biriyani
• Mulled Wine
• Massaman Curry

"Try poaching pears in red wine laced with a couple cloves until they melt. Eat with vanilla ice cream. Then go back for seconds and devour the rest. But also consider savoury possibilities, such as infusing some cloves and the tiniest bit of vanilla in a red wine sauce or marinade for steak (clove loves red meat).

Cloves can add profound complexity to savoury dishes. My favorite trick is a classic, but by no means old-hat. It's a French technique called an onion clou ("nailed onion"), in which a halved onion is studded with eight to twelve cloves and then added to a broth or braise. The onion's savoury funk plays perfectly off the cloves' sweet numbing quality; your French onion soup or French lentil salads just wouldn't be the same without it." 
- Serious Eats