Cloves

Store whole cloves in an airtight container in a cool, dark place for up to 1 year. Ground cloves lose potency quickly; use within 6 months for best flavor. Whole cloves retain their flavor much longer than ground.

Whole cloves are much more potent than ground; use sparingly (typically 3-4 whole cloves equals 1/4 teaspoon ground)

Toast whole cloves in a dry pan for 30-60 seconds to intensify their aroma before grinding

Remove whole cloves before serving as they can be unpleasant to bite into

Grind whole cloves fresh in a spice grinder or mortar and pestle for maximum flavor

Stud an onion or orange with whole cloves for aromatic stocks, mulled beverages, and braises

Warm spices: cinnamon, nutmeg, allspice, cardamom, ginger

Fruits: apples, pears, oranges, stone fruits

Savory: ham, pork, lamb, onions, red cabbage, tomato-based sauces

Beverages: mulled wine, chai, hot cider, coffee

Baking: gingerbread, spice cakes, pumpkin pie, cookies

Using too many cloves - their strong flavor can easily overpower a dish

Forgetting to remove whole cloves before serving, which are hard and bitter if bitten

Storing ground cloves for too long, resulting in stale, flat flavor

Adding cloves too early in long-cooked dishes, which can make them bitter; add in the last hour of cooking