Madagascar Cloves – Culinary and Medicinal Treasure
Cloves – The Queen Spice of the Indian Ocean
Madagascar is the world’s second-largest producer of cloves, renowned for their intense fragrance and warm flavor with woody and camphor notes. Hand-picked in October before the flower buds open, the cloves are then sun-dried and carefully sorted to retain only premium quality buds. An essential spice in gourmet cuisine, fine charcuterie, and pastry, cloves are also highly valued in phytotherapy, pharmaceuticals, and perfumery for their antioxidant and antiseptic properties.
Type : Syzygium aromaticum (Clove tree)
Grade : Premium Export – whole or ground (upon request)
Color : Reddish brown
Humidity : Max 11 %
Essential oil (Eugenol) content : ≥ 15 %
Texture : Dry and firm
Dominant aroma : Warm, slightly peppery, and camphoraceous
Cultivation : Traditional agroforestry, pesticide-free, GMO-free
Origin : Madagascar
Drying : Natural sun-drying
Shelf life : 24-36 months in a dry, cool place, away from light and humidity
Packaging : Vacuum-sealed bags, jute sacks, or export cartons (depending on volume)
Food Industry : Pastry, fine charcuterie, sauces, curries, marinades, flavored rums, herbal teas
Cosmetics & Wellness : Massage oils, natural soaps, perfumery, aromatherapy
Extraction Industry : Natural flavors, essential oils
