Cloves — Premium Grade

Anei Premium Grade Cloves are sourced from the same Kerala Western Ghats plantations as our HPS grade — same farms, same harvest, same sun-drying process. The only difference: machine-sorted instead of hand-sorted, which means a small percentage may have minor stem fragments or slightly less uniform shape. The eugenol content (12–16%) and aroma are still excellent. This is the everyday clove for Indian home kitchens — premium origin, strong flavor, accessible price.

☕ MASALA CHAI — Add 2–3 whole cloves while brewing chai with cardamom, cinnamon, and ginger. Simmer 4–5 minutes. The eugenol releases slowly, giving deep warmth and aroma. 🍛 BIRYANI & PULAO — Add 4–5 whole cloves to hot ghee at the start of cooking, with bay leaf, cinnamon, and cardamom. Sauté 30 seconds before onions. 🥩 MEAT MARINADES — Powder 4–5 cloves and rub into beef, lamb, or pork before slow-cooking. Classic in Kerala beef fry, Bafat masala, and Christmas ham. 🍷 MULLED WINE & HOT TODDY — Studded into orange peel and simmered in red wine with cinnamon and star anise. Also classic in hot whiskey toddies for cold remedies. 🦷 TOOTHACHE RELIEF — Chew a single whole clove on the affected side. Works in 2–5 minutes — natural numbing that dentists have used for centuries. 🤧 SORE THROAT GARGLE — Boil 5 cloves in 1 cup water for 5 minutes. Cool and gargle. Antibacterial relief for sore throat and bad breath. 🍬 INDIAN SWEETS — Powder a few cloves into kheer, ladoo, sheer khurma, or halwa. Use sparingly — strong flavor. 🌶️ HOMEMADE GARAM MASALA — Dry-roast 1 tbsp cloves on low flame for 1 minute. Cool and grind with cardamom, cinnamon, peppercorns, bay leaf, mace, and nutmeg. 🥒 PICKLES & PRESERVES — Add 5–10 whole cloves to pickling spice blends and chutneys for warm depth.

Cloves originated in the Maluku Islands of Indonesia, but Kerala's Western Ghats became one of the world's premier producers in the 1800s. Our cloves come from family-owned plantations where clove trees thrive in the moist, shaded canopies alongside cardamom and coffee. Harvest season runs November–February: workers hand-pick the unopened pink flower buds before they bloom. The buds are sun-dried slowly on bamboo mats over 5–7 days until they turn the signature deep brown — same traditional process used for centuries, delivered direct from Kerala plantations to your kitchen.