Clove Powder Gong Ding Xiang Fine Ground Culinary Spice for Braising Stewed Meat and Marinades 500g

Clove Powder, known in TCM as Gong Ding Xiang (公丁香), from the dried flower buds of Syzygium aromaticum. This finely ground culinary powder is milled at low temperature to help preserve its warm, pungent aroma. In TCM theory, clove is warm in nature with a pungent flavor and is traditionally associated with warming the middle. A versatile kitchen seasoning for braising, stewing, and spice blends; not a substitute for medicine.

Key Selling Points

• Finely ground clove powder milled at low temperature to help retain aroma
• Botanical source is the dried flower bud of Syzygium aromaticum
• Known in TCM as Gong Ding Xiang (公丁香), traditionally valued for its warm pungent character
• Prototype-form culinary powder suited for braising stewing and spice mixes
• Sourced from Guangxi and packed as a 500g food-grade agricultural product

Quality & Sensory

Typically deep reddish-brown with a fine uniform texture. The aroma is characteristically warm, sweet, and strongly aromatic, with a pungent slightly astringent taste. When simmered in braises or stews, it typically lends a rich warming spice note.

Technical Specifications

Usage Scenarios

• Add to braising liquids for beef pork duck or chicken
• Blend into five-spice or marinade mixes for roasted meats
• Simmer in stews and slow-cooked dishes for warming depth
• Use sparingly in mulled drinks or spiced syrups

Traditional Uses

In traditional Chinese practice, clove flower buds were traditionally used in warming decoctions and were a common component of braising spice sachets such as lu bao. Cooks have long paired clove with star anise cinnamon and bay leaf for red-braised meats and master stocks. In TCM theory it is traditionally associated with warming the middle and dispersing cold.

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