Clove

Habitat & Origin

Clove (Syzygium aromaticum) originates from the Moluccas, where volcanic soils, sea wind, and tropical humidity form an ideal terroir. The trees bear clusters of unopened, deeply colored flower buds that are picked as soon as they turn from green to reddish-brown—the moment when the eugenol-rich oil is maximally present. The buds are dried in the sun or in warm air chambers until they are hard, aromatic, and dark glossy. High-quality clove is recognized by a float test and scent intensity: dense cloves with warm, resinous depth. Maison Tisane selects only firm, oil-rich buds without discoloration or breakage, so the infusion gets power without roughness.

Active compounds

Clove contains eugenol and rich aromatic oils that shape the deep, sweet-spicy warmth. These compounds give infusions a dark, round spiciness with a long, balm-like aftertaste. In blends, clove acts as a small but powerful accent that adds depth, warmth, and ceremonial character.

Ayurvedic approach

Clove belongs in Ayurveda to the warm, intensely aromatic blossoms that provide grounding to Vata and powerfully activate Kapha. Due to the fiery sharpness, Pitta is approached with extreme gentleness. In Indian Ocean trade, clove was called the 'island flower': a spice that brought scents of distant shores. Energetically, clove feels like a compact spark — dark, warm, penetrating, and perfect for bringing depth to winter or ceremonial blends.

Flavour profile & Blending