Wholesale Organic Whole Cloves — USDA Certified, Non-GMO | Mulled Wine, Biryani & Spiced Tea

Our Organic Whole Cloves are hand-picked and sun-dried to preserve the dark, dense bud and the rich, warm essential oils locked inside — the oils that give cloves their extraordinary, unmistakable aroma. From a single pot of chai to a slow-simmered biryani, a mulled wine on a winter evening to a holiday ham glazed with brown sugar and spice — whole cloves are one of the most powerful, transformative ingredients in any kitchen. USDA Certified Organic, Non-GMO, and gluten-free. ✓ USDA Certified Organic | ✓ Non-GMO | ✓ Gluten-Free | ✓ Hand-Picked & Sun-Dried | ✓ No Additives or Fillers | ✓ Resealable Pouch What makes cloves so potent — eugenol The bold, warming, slightly numbing character of cloves comes from eugenol, the primary aromatic compound that makes up 70–90% of clove essential oil. Eugenol is responsible for cloves' intense fragrance, their natural preservative properties, and their traditional use in natural wellness. It is also why a single clove can scent an entire pot of food — and why quality matters enormously. Low-quality or old cloves have diminished eugenol content and a flat, dusty flavor. Fresh, properly dried organic cloves have an almost electric intensity when broken open. Quick quality test: Drop a whole clove into a glass of water. A fresh, high-eugenol clove will float vertically — bud end up. A stale clove will sink or float horizontally. It is a simple, reliable indicator of essential oil content. Sourcing and quality Our whole cloves are sourced from Ceylon, Sri Lanka — one of the world's most storied spice-growing islands, where a warm, humid tropical climate and centuries of cultivation tradition produce clove buds with exceptional eugenol concentration and aroma depth. Clove buds are harvested by hand just before they open into flowers — the moment when eugenol content peaks — then sun-dried to a deep mahogany brown that signals proper curing. Every batch is USDA Certified Organic under USDA Regulations 7 CFR Part 205, Certificate #0847519 (Texas Department of Agriculture). No synthetic pesticides, no irradiation, no fumigation. How many whole cloves to use — a quick guide Cloves are one of the most potent spices by volume — a little goes a very long way. Over-cloved food is one of the most common kitchen mistakes. Here is a practical reference: * Biryani or rice pilaf (serves 4–6): 3–5 whole cloves added to the oil at the start * Mulled wine or spiced cider (1 bottle / 1 quart): 6–8 whole cloves * Chai (4 cups): 3–4 whole cloves, lightly crushed * Holiday ham glaze: Stud the scored fat with 1 clove per diamond — typically 20–30 cloves per ham * Curry or stew (serves 4): 2–4 whole cloves added whole, removed before serving * Pickling brine (per 1-quart jar): 3–5 whole cloves * Homemade garam masala: 8–10 cloves per batch (see our ready-made Organic Garam Masala if you prefer pre-blended) Note: Always remove whole cloves before serving — they are generally not eaten directly as they are very intense and can be unpleasant to bite into.