Dried Whole Cloves 4oz Ding Xiang Herbal Tea 4 oz

Traditional Uses (Concentrated Essential Oils—A Little Goes a Long Way):

Clove Tea:​ Steep 2–3 whole dried cloves in hot water for 5 minutes. Pairs well with dried tangerine peel or patchouli. Traditionally used to warm the stomach and ease nausea.

Natural Breath Freshener:​ Gently hold half a clove in the mouth after meals. Based on the classic "Ding Xiang" herbal remedy for fresh breath.

Herbal Soups & Stews:​ Add 2–3 cloves when braising oxtail or pork belly, or making pork tripe soup. The dried buds withstand long cooking times without breaking down, effectively removing gaminess while adding aroma.

Culinary Uses (Potent & Long-Lasting):

Chinese Braising Liquid (Lu Shui):​ Add 2–4 whole cloves to master stock for Sichuan-style braised beef or pig trotters to build complex layers of flavor.

Western Baking:​ A core ingredient in "Pumpkin Spice"; essential for pumpkin pie, gingerbread, and apple crisp.

Holiday Ham Glaze:​ Stud the surface of a baked ham with whole cloves and brush with honey—a classic Thanksgiving centerpiece.

Mulled Wine:​ Simmer gently with cinnamon sticks, orange peel, and star anise for 15 minutes to create classic Christmas spiced wine.

Pickling & Fermentation:​ Add whole buds to the brine for German sauerkraut or Chinese pickles to enhance flavor and aid preservation.

Storage:​ Store in a sealed container away from light. Flavor remains potent for over 12 months. Refrigerate after opening for best results.