Cloves are unopened tropical flower buds. They originated in Indonesia and are one of the most pungent spices. This highly aromatic spice has an intense flavour and should be used sparingly. Cloves should be used to impart flavour during the cooking process, but removed from dishes prior to serving as they retain their hard woody texture. They are key ingredient in (Indian) garam masala and (Chinese) five spice. Are added to curries, casseroles and béchamel (a white sauce simmered with a clove studded bay leaf and onion). Cloves go well with apples (apple pie), pickles and spiced (mulled) wines. Whole Cloves are traditionally used to stud baked ham and ground cloves are associated with festive baking.