Dried Clove Spice Whole Buds for Cooking Braising and Hot Pot 500g

Dried Clove buds, known in TCM as Ding Xiang (丁香), from Syzygium aromaticum. This 500g pack of whole dried flower buds is a culinary spice and traditional herbal ingredient. In TCM theory, clove is considered warm and pungent, associated with the Kidney, Spleen, and Stomach channels. Traditionally used in small amounts to flavor foods and in herbal preparations. Store in a cool, dry place and use in moderation.

Key Selling Points

• Whole dried clove flower buds from Syzygium aromaticum
• 500g bulk pack for household cooking and herbal use
• Warm pungent nature in TCM theory associated with Kidney Spleen and Stomach channels
• Sun-dried processing preserves natural aroma and flavor
• Versatile for braising hot pot and traditional decoctions

Quality & Sensory

Whole cloves are typically dark brown with a wrinkled texture and a strong, sweet, spicy aroma. When cooked or steeped, they release a warm, pungent flavor with slight numbing sensation. Buds should be intact and free of visible mold or debris.

Technical Specifications

Usage Scenarios

• Culinary spice for braising meats and vegetables
• Flavoring for hot pot broth
• Traditional herbal decoction ingredient
• Seasoning for soups and stews

Traditional Uses

In TCM theory, clove (Ding Xiang) is traditionally used to warm the middle burner, dispel cold, and support digestive function. It is often combined with other warming herbs in decoctions for occasional abdominal discomfort. In folk practice, cloves are added to soups, congee, or braising liquids in small amounts. They may also be used in foot soaks or topical compresses in traditional external applications.

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