Small, dark, and sharp — one clove chewed by accident is enough to remind you how strong these little buds really are.

What It Is

Our Selected Whole Cloves (Laung) are small, dark brown, nail-shaped buds, sharp in both smell and taste. They’ve been part of Pakistani cooking for generations, tucked into rice, curries, and tea for that distinct warm bite.

Taste, Smell & Colour

The taste is strong and slightly bitter, with a sharp warmth that lingers on the tongue if bitten directly. The smell is intense and sweet-spicy, noticeable from the moment the pack is opened. The colour is a deep, dark brown, almost black at the tips.

Texture

Hard and slightly woody, shaped like small nails with a rounded head. They stay firm even after long cooking, which makes them easy to spot and remove before serving.

Used In

• Biryani and pulao
• Meat curries and yakhni
• Garam masala blends
• Clove tea and spiced milk

Other Uses

• Stud into onions for slow-cooked stocks
• Add to mulled drinks or spiced syrups
• Use in baking for cakes and biscuits
• Add a few to boiling rice water for background aroma

Why Buy This One

Bazaar cloves are often dried out or mixed with broken pieces, so the sharpness fades before they even reach the pot. This one stays strong and whole, so a few cloves still carry that same sharp warmth every time you cook with them.

We pack it in craft paper, not plastic. That keeps the buds dry and their natural oils intact, without any plastic smell mixing in over time.

How To Store

Keep it in a closed container, away from moisture and direct sunlight. Stored properly, the cloves stay sharp and aromatic for a long time.

If your biryani or yakhni ever tastes a bit plain, it’s usually this. A few whole cloves are often what give that dish its familiar, warm sharpness.