Clove Whole Organic 2oz

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Syzygium aromaticum, a highly aromatic tree that produces fragrant flower buds known as Cloves, is a native to the Moluccas in Indonesia. It is widely cultivated throughout parts of Asia, Africa, and South America, and it has been an integral herb in the spice trade for thousands of years. It still remains a popular ingredient in baking, mulled wine, chai tea, and herbal formulations. Because of its stimulating aroma, the whole cloves are used in savory dishes in Middle Eastern, North African, Chinese and Indian cuisines.


Cloves have been a staple herb in the culinary world, whether its in baking or savory dishes, one cannot miss its amazing taste. Try this Apple Pie with Cloves.



  • 14oz all-purpose flour
  • 1 tsp salt
  • 7oz unsalted butter, cold
  • 14 tsp ice cold water

Apple Filling

  • 2lbs cooking apples
  • 2 tsp lemon juice
  • 75g brown sugar
  • 75g granulated sugar
  • 2 Tbsp all-purpose flour
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 tsp lemon zest
  • 1 lrage egg
  • splash milk



  1. Sift flour and salt together. Add cubed cold butter. Use a pastry blender, your hands or two knives to cut the butter into the flour. This will take some time.
  2. Once the mixture resembles crumbs add your cold water. I ass it in a little bit at a time. Mix with a round edge knife until the mixture begins to clump together then form into a ball. Wrap lightly in parchment paper and set in the fridge for at least 30 minutes. (If chilling overnight let dough sit at room temperature for 30 minutes before rolling out.)
  3. Cut 2/3 of the dough off the ball and roll out on a floured surface. Use a floured rolling pin and roll the dough evenly to about a 1/8 of an inch. Place in pie dish.
  4. Preheat oven to 425 degrees Fahrenheit.

Apple Filling

  1. Peel and cut your apples into medium-sized slices, just under a 1/2 inch think. Splash some lemon juice on top of the apples to prevent them from turning brown.
  2. In a medium-sized bowl, combine sugar, flour, cloves, nutmeg, lemon zest and lemon juice. Set aside.
  3. Place half of your apples inside the pie and sprinkle half of the sugar mixture on top. Place remaining apples on top and the rest of the sugar mixture.
  4. Roll out remaining 1/3 of dough for the top of the pie. Make sure to cut some sort of design or just a hole in the dough so the pie has room to breathe.
  5. Seal the top and bottom pie crust with whatever design you like.
  6. In a cup mix together an egg, splash or two of milk and a tablespoon of sugar. Using a pastry brush cove the pie crust with it.
  7. Bake for 45-55 minutes or until pie is golden brown and the apple filling is bubbling. You can us a instant-read thermometer to check that the juices have cooked properly, the pie filling should be 175 degrees Fahrenheit internally.


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