Dried Clove Buds Gong Ding Xiang Whole Spice 500g for Cooking Stewing Braising and Soup Seasoning

Dried Clove Buds, known in TCM as Gong Ding Xiang (公丁香), from Syzygium aromaticum, are the sun-dried unopened flower buds of the clove tree. In TCM theory, cloves are considered warm in nature with a pungent flavor. Traditionally valued in Chinese herbal practice, they are also a classic kitchen spice for stewing, braising, and soup seasoning. Store in a cool, dry place.

Key Selling Points

• Whole dried clove buds from Guangxi, sun-dried for kitchen and herbal use
• Botanical source Syzygium aromaticum, known in TCM as Gong Ding Xiang (公丁香)
• Warm pungent spice traditionally used in Chinese braising and stewing blends
• 500g bulk pack suitable for home kitchens, hotpot, and soup pots
• Traditionally associated with warming the middle and dispersing cold in TCM practice

Quality & Sensory

Whole dried clove buds typically show a dark reddish-brown color with a hard, oily texture and a characteristic crown-shaped head. They typically carry a strong, warm, spicy aroma, and release a pungent, slightly bitter taste when simmered in broths or braising liquids.

Technical Specifications

Usage Scenarios

• Add whole buds to braising liquids for meats and poultry
• Simmer in soups and hotpot broths for warm spicy depth
• Include in spice sachets for stewed dishes and marinades
• Grind fresh for use as a culinary seasoning

Traditional Uses

In TCM practice, cloves are traditionally associated with warming the middle, dispersing cold, and supporting healthy digestion. Traditionally used in decoctions and herbal formulas, they are also a staple in Chinese five-spice and braising traditions, often paired with star anise, cinnamon, and Sichuan pepper for stewed meats, roasts, and slow-cooked soups.

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