Cloves are the unopened flower buds of one of the most beautiful and stately evergreens in all nature--the clove tree (Caryophyllus aromaticus). It is a member of the myrtle, Myrtaceae, family, and was first found growing on the Molucca Islands, an archipelago of the Dutch East Indies [Indonesia]. The Dutch call the clove the kruidnagel. Literally, it means herb nail or spice nail. The word clove is derived from the French word for nail: clou, and the Latin clavus. The reddish-brown dried bud resembles a round-headed nail which measures from 1/2 to 3/4 inch long. Four points at the end of the calyx hold the tiny round head or crown tightly in place. The aroma of the dried flower buds is delightfully strong and pungent. The taste is aromatic and almost hot. The ground clove powder is used to flavor brown breads, gingerbreads, spice cakes, chili sauce, baked meat loaves, and is an important ingredient in many sweet pickles, fruit preserves, and mincemeats. Ground clove is often used in combination with bay leaf, or ground cinnamon, ginger and nutmeg, but since the clove flavor is so strong, it is always best to be conservative until you become familiar with its effects upon flavors. The uses of the whole cloves are even more numerous and familiar. They range from flavoring beverages and condiments to soups and desserts. Whole cloves added to the water in which vegetables are boiled or steamed will give a wonderfully warm taste to them, and a clove pomander is one of the sweetest and spiciest of scents.

Source: Miloradovich, Milo (1950). Cooking with Herbs and Spices. New York: Dover; pp. 216-217.