Cloves

Cloves are used mainly for meat, pastries, pickled foods, cooking, candied, and beverages.

Type:                                  Clove

Style:                                  Dried
Part:                                   flower
Processing Type:             Raw
Color:                                  natural Brown
Grade:                                1 and 2
Moisture:                           Max *3%
Admixture:                        1% Max
Flavor:                                strong
Taste:                                 acridity
Dry Clove Specification
Color:                  Brown
Odor:                   Characteristic
Size:                    Homogeneous
Foreign matter  0%
Stems:                2. *9%
Inferior cloves:  2. *5%
Admixture:         ≤1%
Moisture:           6% - *2%
Volatile Oil Content:           **- *0% (v/w)
Quality: High quality cloves oil-rich, whole, unbroken and stalk less and does not contain any woody brittle cloves. Reddish brown to brown in color and the head is light brown and closed.