Cloves

Cloves are the dried flower buds of the clove tree (Syzygium aromaticum), native to Indonesia. The buds are harvested just before they open and are then dried, causing them to turn a reddish-brown colour. They have a strong, pungent, and sweet flavour with a slightly bitter undertone.

Cloves are primarily used as a spice to add flavour and aroma to a wide variety of foods. They are common in baking, particularly in spiced cakes, biscuits, and fruit pies, and are also used in savoury dishes such as curries, stews, and marinades. Their intense flavour means they are often used sparingly.

Cloves are not considered a food additive under UK law and do not have an E-number. They are recognised for their aromatic properties and are used as a flavouring agent. Some research has explored the potential antioxidant and anti-inflammatory properties of compounds found in cloves, but these are not typically associated with the amounts consumed as a spice in food. Regulatory bodies like EFSA have evaluated various compounds found in spices, but cloves themselves are not subject to specific additive regulations.