Laung (Cloves): The Complete Guide to India's Most Aromatic Whole Spice

Open a jar of whole cloves and the aroma hits you immediately — intense, warm, almost medicinal, with a sweetness underneath that softens the initial shock.

Laung (cloves) is one of the most powerful spices in the Indian kitchen. A single clove can perfume an entire pot of biryani. Two or three in a cup of chai create a warmth that no other spice can replicate. Ground into garam masala, they provide the deep, resinous base note that holds the blend together.

Used alongside elaichi (green cardamom), laung forms one of the most iconic spice pairings in Indian cooking — the warm-resinous depth of clove balanced by the floral-cool lift of cardamom.

→ Shop Phoran Whole Cloves (Laung) → | Shop Bold Green Cardamom (Elaichi) →

What Is Laung?

Laung is the Hindi name for cloves — the dried flower buds of Syzygium aromaticum, an evergreen tree native to the Maluku Islands (Spice Islands) of Indonesia. Cloves were among the most valuable spices in the ancient spice trade — driving exploration, colonisation, and wars for centuries.

In India, cloves are grown primarily in Kerala, Tamil Nadu, and Karnataka. Kerala's cloves — grown in the humid, tropical climate of the Western Ghats — are among the finest in the world, with a high eugenol content that gives them their characteristic intense aroma.

→ Read: The Ancient Spice Trade Routes That Shaped Indian Cuisine →

What Does Laung Taste Like?

Cloves have one of the most intense flavour profiles of any spice:

• Primary: Warm, resinous, slightly medicinal — from eugenol, the dominant essential oil
• Secondary: Sweet, slightly fruity
• Finish: Numbing, warming sensation on the tongue — eugenol is a mild anaesthetic

This intensity means cloves must be used with restraint. One or two whole cloves in a dish is usually sufficient. Too many and the dish becomes medicinal and overpowering.

Laung + Elaichi: India's Most Iconic Spice Pairing

Laung and elaichi appear together in virtually every major Indian spice application:

• Garam masala: Cloves provide the deep base note; cardamom provides the floral top note
• Biryani whole spices: Both are fried in ghee at the start to perfume the rice
• Masala chai: Cloves add warmth and depth; cardamom adds floral complexity
• Kheer and sweets: Both are used to flavour milk-based desserts
• Mouth freshener: A clove chewed after meals freshens breath and aids digestion

The pairing works because they are complementary opposites — clove is dark, resinous, and warming; cardamom is bright, floral, and cooling. Together they create a balance that neither achieves alone.

→ Read: Green Cardamom (Elaichi) — The Complete Guide →

How to Use Laung in Indian Cooking

1. In Biryani and Pulao

Whole cloves are fried in ghee alongside cardamom, cinnamon, and black pepper at the start of biryani preparation. Use 4–6 whole cloves for a biryani serving 4–6 people.

→ Shop Phoran Biryani Masala → | Shop Biryani Spice Kit →

2. In Garam Masala

Cloves are one of the defining spices in garam masala — providing the deep, resinous base note that anchors the blend. They are toasted and ground with other whole spices.

→ Read: How to Make Authentic Biryani Masala at Home →

3. In Masala Chai

Add 2–3 whole cloves to simmering water before adding tea. They add a warming, slightly spicy depth that pairs beautifully with cardamom and ginger.

→ Shop Phoran Chai Masala (includes laung and elaichi) →

4. In Slow-Cooked Curries and Korma

Whole cloves are added to the oil at the start of slow-cooked meat dishes — korma, nihari, and rogan josh. They release their essential oils slowly over long cooking times, building a deep aromatic base.

→ Shop Chicken Masala → | Shop Malvani Masala →

5. As a Natural Mouth Freshener

A single whole clove held in the mouth or chewed slowly after meals freshens breath, numbs minor toothache, and aids digestion. This is one of the oldest uses of cloves in Indian culture.

6. In Rice Dishes

Add 2–3 whole cloves to the water when cooking plain rice for a subtly aromatic result. Remove before serving.

Laung in Ayurveda and Traditional Medicine

Cloves have been used in Ayurvedic medicine for thousands of years:

• Dental health: Eugenol (clove oil) is a natural anaesthetic and antiseptic — used for toothache relief for centuries and still used in modern dentistry
• Digestive aid: Stimulates digestive enzymes and reduces bloating
• Antimicrobial: Strong antimicrobial properties — one reason cloves were historically used in food preservation
• Respiratory support: Used in traditional remedies for coughs and colds
• Antioxidant: Among the highest antioxidant content of any spice

How to Identify Premium Laung

• Appearance: Dark brown, plump, with the bud head intact. Avoid pale, shrivelled, or headless cloves — signs of age or poor quality
• Aroma: Intensely fragrant when you snap one in half — the aroma should be immediate and powerful
• Oil content: Press a clove between your fingers — premium cloves leave an oily residue (eugenol). Dry cloves have lost their essential oil.
• Float test: Place cloves in water — good cloves float vertically (high oil content). Poor quality cloves float horizontally or sink.

→ Read: How to Identify Quality Spices →

How to Store Laung

Whole cloves stored in an airtight container away from light and heat retain good flavour for 2–3 years. Ground cloves lose their potency within 6 months. Always buy whole and grind fresh when needed.

→ Read: How to Store Spices Correctly →
→ Read: Whole Spices vs Ground Spices →

Shop Laung, Elaichi & Spice Bundles

• Whole Cloves (Laung) →
• Bold Green Cardamom (Elaichi) →
• Premium Bold Green Cardamom →
• Chai Masala (includes laung + elaichi) →
• Premium Garam Masala (includes laung + elaichi) →
• Biryani Masala →
• Biryani Spice Kit →
• 5 Masala Spice Bundle Pack →
• Festival Special Gift Pack →

Related Reading

• Green Cardamom (Elaichi): The Complete Guide →
• Garam Masala vs Chaat Masala →
• How to Make Authentic Biryani Masala →
• Ancient Spice Trade Routes →
• Whole Spices vs Ground Spices →

FAQ

Q: What is laung in English?
A: Laung is the Hindi name for cloves — the dried flower buds of Syzygium aromaticum. They are one of the most aromatic and widely used whole spices in Indian cooking.

Q: What is the difference between laung and elaichi?
A: Laung (cloves) is warm, resinous, and slightly medicinal. Elaichi (green cardamom) is floral, sweet, and cooling. They are complementary opposites — used together in biryani, garam masala, and chai.

Q: How many cloves should I use in biryani?
A: Use 4–6 whole cloves for a biryani serving 4–6 people. Cloves are potent — too many will make the dish medicinal and overpowering.

Q: Can I eat whole cloves in biryani?
A: Whole cloves in biryani are not meant to be eaten — they are used for flavouring and should be set aside when encountered while eating. Some cooks remove them before serving.

Q: Is clove good for toothache?
A: Yes. Eugenol — the primary essential oil in cloves — is a natural anaesthetic and antiseptic. Applying clove oil or holding a whole clove against a toothache is a traditional remedy still supported by modern dentistry.

Q: How do I test if my cloves are fresh?
A: Press a clove between your fingers — fresh cloves leave an oily residue (eugenol). Place in water — fresh cloves float vertically. Snap one in half — the aroma should be immediate and intense.

Q: Where can I buy pure laung (cloves) online in India?
A: Shop Phoran's premium Whole Cloves (Laung) directly at phoranmasala.com →