How to grind cloves - The definitive guide

With the leaves changing and the smell of fall in the air, that means one thing: pumpkin spice time! But do you know which spices are actually used in this iconic blend?

In addition to cinnamon and ginger, the other spice that gives this mix its characteristic flavor is cloves.

This spice is the flowering bud of the clove tree and looks like a small stem with a rounded bulb at the end.

It has a very pungent and strong smell and flavor, so a little goes a long way when using this spice in cooking.

If you want to get the best and freshest flavor out of cloves, I recommend grinding them at home.

The act of grinding releases the volatile oils, and if you buy spices already ground, they can dissipate, leaving you with a less potent and delicious spice.

So how do you grind the clove?

You can use a spice grinder or coffee grinder, you can get a grinding attachment for your blender, or you can go old fashioned and use a mortar and pestle to grind the cloves by hand for the freshest spice you can get. 

Read on to find out more about where cloves come from, whether you can eat them whole, how to grind them correctly, the best ways to use cloves, and a recipe for your own pumpkin spice mix.

What are cloves?

With the autumn chill in the air and pumpkin spice on the menu, you may be curious as to what gives this blend its distinctive flavor and smell.

Well, one of the key ingredients in pumpkin spice mix is cloves, so before we learn how to grind our own, let’s learn a little about what cloves are.

This spice is super tangy and spicy, and is often combined with cinnamon, nutmeg, and ginger to create a warm, comforting mix for baked goods and drinks.

If you have never seen a full clove bud, it looks like a short brown stem with a small rounded bulb at the end, about 1cm in total.

Cloves are technically the flower bud of an evergreen tree called a clove tree (Syzygium aromaticum). They’re typically harvested before they’re ripe, then dried for the spice you’d recognize in the store .

Clove is native to Indonesia, especially a small chain of islands that used to be called the Spice Islands and are now part of Indonesia. They are also grown in India and Madagascar, and can now be found in Mexico, Kenya, and Sri Lanka.

Historians say that cloves have been cultivated as a spice since at least 200 BC, making them an ancient and delicious addition to any meal.

The clove flavor is unmistakable; You won’t find any spice that tastes the same on the market. It has a super strong flavor that comes from a volatile oily compound called eugenol.

This molecule gives cloves its pungent, slightly sweet, slightly bitter, and slightly astringent (drying) taste. 

In addition to its use as a culinary spice, the healing powers of cloves have been used to reduce gum and tooth pain and improve bad breath.

The compounds in this spice are antibacterial and can prevent the growth of pathogenic bacteria in the mouth.

As you can see, cloves are a wonderful spice with an interesting history and a unique flavor that makes them a perfect addition to your spice cabinet.

Can you eat whole cloves?

Whole cloves may be called for in many dishes, especially if you cook a lot of Indian or Sri Lankan curries.

However, while these spices add a great layer of flavor to dishes, they should not be eaten whole, even once cooked.

The texture of the clove remains woody and unpleasant, even when cooked, making biting into one not the most pleasant experience. 

Also, the flavor is super concentrated and can completely blow your taste buds. I’ve even noticed that when I’ve accidentally bitten into a clove, my mouth feels a little numb afterwards.

That can be great if you have gum or tooth pain, but not so great when you’re trying to enjoy a delicious meal.

To avoid the unpleasant texture and over the flavor, I recommend that you never eat a whole clove.

If you want to really add all the flavor to your dish, it is best to grind the cloves into a fresh powder that you can use in your dish and consume without having to remove it afterwards.

How to grind cloves with a spice or coffee grinder

There are many ways to grind cloves, but the quickest and easiest is certainly to use a spice or coffee grinder, as they are designed to grind grains and small seeds.

If you use a coffee grinder, I advise you have one dedicated solely to spices, as the volatile oils from the spices can be released and sink into the grinder.

That means they can transfer to your coffee beans and add a flavor you might not like.

To grind cloves in your coffee or spice grinder, you’ll need to measure out at least a tablespoon so that the grinder has something to work with. Follow these steps for the best results:

1. Measure out at least one tablespoon of cloves.
2. Place them in your coffee or spice grinder.
3. Seal the grinder with the lid and turn it on. I like to give my grinder a little shake as it whirs to get the spices moving for an even grind. 
4. When it appears that the nails have broken down, turn off the grinder. 
5. Take the lid off the grinder and get a small, fine mesh strainer. 
6. Pour the spices through the strainer into a bowl or plate so that any large chunks separate. 
7. You can add the coarse chunks back to the spice grinder and repeat steps 3-6 until you have a fine powder. 
8. Store in an airtight jar and use within 3-6 months for optimal freshness. 

It’s fairly quick and easy to grind whole cloves in a spice or coffee grinder. You can then use them fresh in any recipe that calls for ground cloves.

How to grind nails in a mortar

When I was younger, I always liked to play with the mortar and pestle at my grandmother’s house. She would let me mash up random things I found in the garden, herbs, spices, and whatever else caught my youthful eye.

Well, before the advent of coffee and spice grinders, people used a mortar and pestle to grind their whole beans and spices. And before that they used stones, but we won’t go back that far.

A mortar can be any size and can be made from a variety of materials, though many are hardwood, ceramic, metal, or hard stone such as granite.

Personally, I prefer a marble or granite mortar, but you can choose your favorite material.

They are made up of two parts including a thick, heavy bowl that is usually smooth on the inside and a small club-shaped mortar.

Together they allow you to grind herbs, spices, and grains. You can also crush nuts or crush garlic, chili peppers, and ginger into a paste.

If you have never bought a mortar before, you should look for one that is about 15 centimeters in diameter and about 10 centimeters deep. This size is a good starting point and will allow you to do a lot in the kitchen.

To grind nails in a mortar, follow these steps:

1. 1. Measure out 1 teaspoon or more of your whole clove buds. You should have plenty of room in the mortar (the bowl part), so don’t overcrowd it with the nails. 
   2. Hold the pestle with one hand and put the pestle in the other. Your most dominant hand will generally hold the mortar for maximum effectiveness.

1. With the mortar, start gently pressing the nails into the bottom of the mortar to start breaking them. You can lightly hit them with the mortar adding a little more force as needed to start breaking them.
2. When the clove buds start to break, you can start pressing the mortar more firmly and turning in a circular motion. 
3. As you continue to shred, there is a technique called “rock and squash” that will help you get the best results.
4. To Rock: Scoop the mortar with the mallet to pick up any nail bits that have climbed up the walls, gently scraping them to the bottom as you twirl the mortar.
5. To crush: Push the clove pieces into the center and press.
6. Continue stirring and pounding until you have a fine powder and no large chunks of clove remain in the mixture. 
7. If you want a smooth mixture, you can place a small, fine-mesh strainer over a bowl and pour the ground cloves through it, shaking the strainer to help the chunks pass through.
8. If there are large pieces of cloves, put them back in the mortar and crush them until they break up. 
9. Place the ground cloves in an airtight container. Label the container with the contents and the date you ground them, and use the spice within 3-6 months. 

How to grind cloves in a blender

Another option for grinding cloves is to use a blender. However, most blenders don’t have the right type of blades for grinding seeds, spices, and grains, so look for one that has a flat blade grinding attachment.

Many of the bullet type blenders come with a grinding attachment and a small container that you can dedicate to the process, so if you don’t want to have multiple kitchen gadgets, I would suggest getting one of these.

To properly grind your cloves in a blender, follow these instructions:

1. Make sure you have a grinding blade attached to the blender base. 
2. Add a tablespoon or more of clove buds to the pot.
3. Place the jar on the grinding blade and place it on the mixer base. 
4. Turn the mixer on and watch as it grinds until all the large chunks appear to have been broken up. 
5. Find a small, fine-mesh strainer and place it over a bowl.
6. Open the blender jar and pour the ground cloves into the strainer. 
7. Shake the sieve to get the cloves through and put the large chunks back into the blender, repeating steps 3-7 until most of the cloves are completely ground. Discard the last small pieces that do not pass through the sieve. 
8. Store it in an airtight container for 3-6 months. You may want to write the date and contents on a label so you know how long your ground cloves will stay fresh. 

What are the best ways to use cloves?

Thanks to its sensation of heat and its delicious flavor, cloves work in all dishes, from sweet to savory.

Because it tastes so strong, a little goes a long way, so you’ll want to start with a pinch and add more as needed, tasting over a long period of time.

Some of my favorite ways to use the nail are

• In a garam masala mix to make delicious curries
• As a component of a pumpkin spice mix and pies
• Ground and sprinkled over a cup of eggnog 
• Adding a pinch to gingerbread cookies 
• In a dressing for pork dishes: I like to add cocoa, coffee, cinnamon, thyme, mustard powder, sea salt, pepper and garlic powder 
• As a spice in roast ham
• As a component in pickling spices 
• As a spice in mulled wine, apple cider, or chai
• Add cloves to the poaching liquid to make the most decadent poached apples and pears.

Homemade Pumpkin Spice Blend

If you like the classic flavor of pumpkin spice, I highly recommend trying making your own blend using fresh ground cloves.

The flavor will be on another level and you can use it in your pastries, smoothies, lattes and anything else you want to add a touch of seasonal fun.

Ingredients

• 2 tablespoons ground cinnamon 
• 1/2 tablespoon ground ginger
• 1/4 tablespoon ground fresh cloves
• 1/8 to 1/4 tablespoon ground nutmeg 
• 1/2 tablespoon allspice 

Instructions

1. Combine all the spices in a small bowl, mixing them thoroughly. 
2. Once mixed, use a funnel to transfer them to a small jar or airtight container. 
3. Write the date and contents on a small label or piece of tape.
4. Store in the cupboard and use within 3-6 months for optimal freshness.