Cloves (Laung / Lavang) 100g – Premium Whole Cloves by Dry Fruit Hub
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Cloves (Laung / Lavang) 100g – Premium Whole Cloves by Dry Fruit Hub
Cloves (Laung / Lavang) 100g | Premium Whole Cloves for Cooking & Chai
Loose cloves in the market are often a mix of broken buds, hollow stems, and faded pieces that have little aroma left. Dry Fruit Hub Cloves (Laung / Lavang) 100g are carefully handpicked and sorted to remove broken pieces, giving you uniform, whole clove buds with a strong, characteristic aroma and warm, bold flavour. One of India's most essential whole spices, cloves are used in everything from biryani and masala chai to garam masala and festive sweets — and a little goes a long way.
What Makes Dry Fruit Hub Cloves Different
- ✅ Whole Buds, Sorted — broken pieces and hollow stems removed
- ✅ Strong, Authentic Aroma — dried under controlled conditions to retain natural oil
- ✅ 100% Natural — no additives, preservatives, or artificial colours
- ✅ Uniform Size — consistent bud size for even flavour in recipes
- ✅ Airtight Packaging — preserves freshness and aroma for longer
- ✅ Hygienically Packed in an ISO Certified Facility
How We Source & Sort Our Cloves
With over 20 years in the spice trade from Begum Bazar, Hyderabad, Dry Fruit Hub sorts cloves specifically to remove broken buds, empty shells, and stems before packing. Hollow or broken cloves are the main reason loose-market stock smells weak — most of the aromatic oil (eugenol) concentrates in the head of the bud, not the stem. What goes into your 100g pack is selected for whole, full buds that release maximum aroma when used in cooking.
Cloves vs Black Cardamom vs Cinnamon — Role in Biryani & Garam Masala
| Spice | Flavour | Role in Biryani/Masala |
|---|---|---|
| Cloves (Laung) | Warm, pungent, slightly sweet | Dominant aroma base, adds intensity |
| Black Cardamom (Badi Elaichi) | Smoky, earthy, bold | Smoky depth, cooling note |
| Cinnamon (Dalchini) | Sweet, warm, slightly bitter | Sweetness and background warmth |
Cloves — Known By Different Names
| Hindi | लौंग / लवंग (Laung / Lavang) |
| Telugu | లవంగాలు (Lavangalu) |
| Tamil | கிராம்பு (Kirambu) |
| English | Cloves / Whole Cloves |
Who Should Buy This Pack
- Home cooks making biryani, pulao, and curries who need consistent aromatic base
- Anyone preparing homemade garam masala or biryani masala from scratch
- Masala chai lovers wanting whole spices for stronger flavour
- Restaurants and caterers needing uniform, whole clove buds
Perfect for: Biryani & Pulao | Curries & Gravies | Garam Masala & Biryani Masala | Masala Chai | Pickles & Preserves | Spiced Rice & Khichdi
How to Use Whole Cloves — Best Practices
⚠️ Note: Cloves are very potent — use in small quantities. Just 2-4 whole cloves per dish is usually sufficient; too many will overpower everything else.
- Add Whole to Oil/Ghee: Drop 2-3 whole cloves into hot oil or ghee at the start of cooking to release their aroma before adding other ingredients.
- Simmer in Chai: Add 1-2 cloves while simmering tea for a warm, spiced flavour.
- Grind for Masala: Dry roast lightly and grind with other spices for fresh garam masala or biryani masala.
- Remove Before Serving: Whole cloves are typically removed before serving or eating, as biting into one is intensely pungent.
Easy Ways to Use Cloves
Idea 1: Aromatic Biryani Base
Add 3-4 whole cloves along with bay leaf, cinnamon, and cardamom to hot ghee while sautéing onions for a rich, authentic biryani base.
Idea 2: Masala Chai with Whole Spices
Simmer 2 cloves with ginger, cardamom, and pepper in water before adding milk and tea leaves for a warming, aromatic masala chai.
Nutritional Information (Approx.)
| Nutrient | Per 100g | Per Serving (0.5g / 2-3 cloves) |
|---|---|---|
| Energy | 274 kcal | ~1.4 kcal |
| Carbohydrates | 66g | ~0.3g |
| Dietary Fibre | 34g | ~0.2g |
| Calcium | 632mg | ~3.2mg |
| Iron | 11.8mg | ~0.06mg |
| Manganese | 60mg | ~0.3mg |
*Values are indicative averages. Cloves are typically consumed in very small quantities as a spice — 2 to 4 buds per dish is the norm. Not intended as a nutritional source.
⚠️ Usage Note
Cloves are highly concentrated in eugenol, the compound responsible for their strong aroma. In normal culinary quantities (2-4 cloves per dish), cloves are generally considered safe. However, consuming cloves or clove oil in large amounts may cause irritation of the mouth, throat, or stomach, and very high intake of eugenol over time has been associated with liver concerns. Pregnant women, people with bleeding disorders, and those on blood-thinning medication should use cloves only in normal cooking quantities and consult their doctor if consuming more than culinary amounts. Whole cloves should be removed before serving and should not be given to young children to chew on directly. Not a substitute for medical advice.
Explore more: Green Cardamom (Elaichi) 100g | Black Cardamom (Kali Elaichi) 100g | Whole Spices Combo Pack for Biryani Masala 650g
❓ Frequently Asked Questions
Q1. What are Cloves (Laung / Lavang)?
Cloves are the dried flower buds of the clove tree, one of India's most essential whole spices, known for their intensely warm, pungent aroma and bold flavour. Used in biryani, curries, chai, and garam masala.
Q2. How many cloves should I use per dish?
2-4 whole cloves per dish is typically sufficient for most recipes. Cloves are very potent and using too many will overpower other flavours.
Q3. Should I remove cloves before serving?
Yes — whole cloves are typically removed before serving or avoided while eating, as biting directly into one is intensely pungent and unpleasant.
Q4. How is quality checked before packing?
Each batch is sorted to remove broken buds, hollow shells, and stems before packing — these are the pieces with least aroma. See "How We Source & Sort" above.
Q5. How should cloves be stored?
Store in an airtight container away from light, heat, and moisture to preserve their potent aroma and flavour for longer.
Q6. What is the shelf life of whole cloves?
Whole cloves, stored airtight, typically retain their aroma and potency for 12-18 months from the date of packing.
Q7. Is it safe to consume cloves daily in cooking?
Yes — in normal culinary quantities of 2-4 cloves per dish, cloves are generally considered safe for daily cooking use.
Q8. Can cloves cause any health issues if overconsumed?
Cloves contain eugenol, which in large amounts may cause mouth/throat irritation and, over time, liver concerns. Normal cooking quantities are fine for most people.
Q9. Are cloves safe during pregnancy?
Cloves used in normal cooking quantities are generally considered safe during pregnancy, but pregnant women should consult their doctor if consuming beyond normal culinary amounts.
Q10. Can cloves interact with blood-thinning medications?
Eugenol in cloves may have mild blood-thinning properties. Those on blood-thinning medication should use cloves in normal culinary quantities and consult their doctor if concerned.
Q11. Is this product 100% natural with no additives?
Yes — Dry Fruit Hub Cloves are 100% natural whole buds with no additives, preservatives, or artificial colours.
Q12. What are cloves called in Hindi, Telugu and Tamil?
Hindi: Laung / Lavang (लौंग / लवंग). Telugu: Lavangalu (లవంగాలు). Tamil: Kirambu (கிராம்பு).
Q13. Can cloves be used in masala chai?
Yes — 1-2 cloves simmered with other spices in masala chai add a warm, aromatic depth to the flavour.
Q14. Are cloves used in garam masala?
Yes — whole cloves are a key ingredient in garam masala and biryani masala, contributing their characteristic warm, pungent aroma.
Q15. Can cloves be used in baking and desserts?
Yes — ground cloves are sometimes used in small amounts in cakes, cookies, and spiced desserts for warmth and depth.
Q16. How do whole cloves differ from ground cloves?
Whole cloves retain aroma much longer than pre-ground cloves, since grinding exposes the volatile oils (eugenol) to air. Grinding fresh just before use gives the strongest flavour.
Q17. Can cloves be used for pickling?
Yes — whole cloves are commonly added to pickling brines and infused oils for their aroma and natural preservative properties.
Q18. Is this product suitable for restaurants and bulk use?
Yes — this 100g pack is suitable for home kitchens, restaurants, cafés, and caterers. For larger requirements, check our Bulk Business Enquiry category.
Q19. Is this product ISO and FSSAI certified?
Yes — Dry Fruit Hub operates from an ISO 22000:2018 and ISO 9001:2015 certified facility and is FSSAI licensed (License No. 10019047001430).
Q20. Do you offer free shipping on this product?
Yes — we offer free shipping on orders over Rs.599. Please check the checkout page for current shipping details to your location.
About Dry Fruit Hub: Headquartered in Begum Bazar, Hyderabad — one of India's oldest and most trusted dry fruit markets — Dry Fruit Hub has been sourcing and delivering premium quality dry fruits, nuts, seeds, and spices for over 20 years. ISO 22000:2018 & ISO 9001:2015 Certified. FSSAI Licensed. Trusted by households and businesses across India.