Organic Cloves NZ – Ancient Spice with Modern Benefits - Spice Bloom

Organic Cloves NZ – Ancient Spice with Modern Benefits

Organic Whole Cloves in NZ: A Complete Guide to Flavour, Uses & Easy Kiwi Recipes

Looking to add depth and warm sweetness to your cooking? Organic whole cloves are one of the most powerful spices in the pantry — perfect for Kiwi classics like clove-studded Christmas ham, spiced chutneys for feijoa season, mulled drinks in winter, and everyday curries and marinades. Here’s how to choose, use, and store them like a pro.

What are cloves?

Cloves are the dried flower buds of the evergreen Syzygium aromaticum tree. Native to the Maluku Islands, they’re now grown across the tropics. Each bud carries a concentrated, warming aroma thanks to naturally occurring essential oils (notably eugenol), which is why even a few whole cloves can perfume an entire dish.

In New Zealand home cooking you’ll find cloves in everything from slow-cooked meats and marinades to spiced baking, pickles, chutneys, and mulled apple or wine on cooler nights.

Why choose organic cloves

  • Clean flavour: organically grown and carefully dried buds develop a naturally sweet, warm profile without harsh notes.
  • No synthetic inputs: certified organic agriculture avoids synthetic pesticides and herbicides.
  • Better for blends: when you’re spicing chai, curing Christmas ham, or making chutney, quality cloves let the other flavours shine.

Ready to try them? Shop our fresh, small-batch stock here: SpiceBloom Organic Whole Cloves (NZ) .

How to use cloves in NZ kitchens

Savoury dishes

  • Slow-cooked beef, venison or lamb: add 3–6 whole cloves to braises or pressure-cooker gravies for depth.
  • Curries & rice: temper 2–3 cloves in hot oil with cumin, cardamom and cinnamon before adding aromatics.
  • BBQ marinades: grind 2–4 cloves with garlic, black pepper and brown sugar for a glossy basting sauce.
  • Pickles & preserves: whole cloves are classic in pickled onions and pickled beetroot.

Sweet & baking

  • Spiced fruit: simmer with apples, pears or stone fruit for crumbles and compotes.
  • Hot cross buns & gingerbread: a pinch of ground clove lifts cinnamon and ginger without dominating.
  • Christmas ham: score the fat and stud with whole cloves before glazing (recipe below).

Drinks

  • Masala chai: 2–3 cloves per mug with cinnamon, cardamom and ginger (see method below).
  • Mulled apple / wine: 6–8 whole cloves with citrus peel and cinnamon for cosy evenings.
  • Home kombucha or shrubs: steep a clove or two for a warming note.

Tip: cloves are potent. Start small — you can always add one more bud, but you can’t take one out.

Quick NZ-friendly recipes

1) Clove-Studded Christmas Ham (Kiwi summer staple)

Serves: 8–10  |  Time: ~1½ hours including glazing

  1. Score the fat of a half or whole ham in a diamond pattern. Stud each diamond with a whole clove.
  2. Whisk a glaze (e.g., orange juice, brown sugar, Dijon, a splash of apple cider vinegar). Brush over the ham.
  3. Roast at 160°C, basting every 15 minutes until glossy and caramelised (40–60 minutes depending on size).

2) Feijoa & Apple Chutney with Cloves

Perfect with cheese boards, leftover ham, or roasted kumara.

  • 6–8 feijoas (scooped), 2 apples (diced), 1 onion (finely chopped)
  • 6 whole cloves, 1 cinnamon stick, 1 tsp mustard seeds
  • ¾ cup apple cider vinegar, ½ cup raw sugar, pinch of salt
  1. Sweat onion in a little oil; add fruit, spices, sugar and vinegar.
  2. Simmer 25–35 minutes until thick and glossy. Fish out the whole cloves and cinnamon.
  3. Jar while hot. Keep chilled. Flavour deepens over a few days.

3) Quick Masala Chai (stovetop)

  1. Simmer 1 cup water with 2–3 whole cloves, 2 cardamom pods (cracked), 1 slice fresh ginger and ½ cinnamon stick (3–4 mins).
  2. Add 1 tsp black tea and 1 cup milk; simmer 2 minutes. Sweeten to taste and strain.

Whole vs ground, grinding & storage

  • Whole for slow infusion: ideal for braises, rice, chutneys and glazes. Remove before serving.
  • Grind fresh for baking: blitz a few buds in a spice grinder or mortar for the most aromatic powder.
  • Freshness test: quality cloves feel oily and springy when pressed; many will float bud-up in water.
  • Storage: keep airtight, cool and dark. Whole cloves retain character for 18–24+ months.

Quality & sourcing: small-batch, packed fresh in NZ

SpiceBloom sources certified organic whole cloves from trusted farms, then packs weekly in New Zealand to lock in peak aroma. Expect plump, uniform buds with a deep mahogany colour and sweet, warming perfume.

Shop our current batch here: Organic Whole Cloves — SpiceBloom (NZ-wide delivery) .

Frequently Asked Questions

Are cloves gluten-free and vegan?

Yes. Our organic whole cloves are naturally gluten-free, vegan, and contain no additives.

How many whole cloves should I use?

They’re potent: start with 2–3 buds per 4–6 servings for braises or rice; 1–2 buds per cup for chai; 4–8 buds for a litre of mulled drink.

Whole vs ground — which should I buy?

Whole cloves keep their aroma longer and are ideal for slow cooking or studding. Grind fresh when you need a fine powder for baking.

How fast is shipping in NZ?

We dispatch quickly from Auckland with NZ-wide delivery. Rural addresses may take a little longer.

Any health advice?

Cloves have a long history in traditional kitchens. If you’re pregnant, breastfeeding, on medication, or have specific health questions, talk to a qualified health professional for personalised advice.

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