Whole Cloves (Laung) — Intense Aroma, Zero Fillers
Cloves are one of the most potent whole spices in Indian cooking — a few buds deliver deep warmth and a complex sweet-spicy-numbing flavour that anchors biryanis, masala chai, and garam masala. Phoran sources bold, high-eugenol cloves for maximum aroma in every use.
How to Use Cloves
Biryani and pulao: Add 3–4 whole cloves to hot ghee in the first tempering
Masala chai: Crush 1–2 cloves lightly, add with other whole spices
Garam masala: A key ingredient — use whole when grinding fresh blends
Meat curries: Add whole to slow-cooked gravies, remove before serving
Pickles and preserves: Add whole for slow flavour infusion
How Many Cloves Per Dish?
Cloves are potent — use sparingly. A typical biryani serving 4–6 needs only 3–4 whole cloves. Too many will make the dish medicinal and numbing. When in doubt, use fewer.
Whole Cloves vs Ground Cloves
Whole cloves are preferred for tempering, biryani, and slow-cooked dishes where they can be removed before serving. Ground cloves are used in spice blends and baking where fine distribution is needed. Whole cloves retain aroma for 2–3 years; ground cloves lose potency within 6 months.
No additives, 100% natural.Origin: India (Kerala). Shelf life: 24 months.
