Distribution: Indonesia produces the largest crop of cloves, followed by Madagascar (the Malagasy Republic), Tanzania, Sri Lanka, Malaysia, Grenada and Comoros
Appearance & growth Restricted to a height of 12-15m (40-50ft), clove trees take 20 years to reach full bearing, and then continue to bear fruit for about 50 years.
They thrive in a tropical maritime environment.
Harvesting Harvested twice a year, from mid- to late summer and again in midwinter, cloves are picked when the buds reach full size but before the petals open. The buds are then dried over several days in the sun; they lose two-thirds of their weight and turn dark brown.
Aroma & taste Cloves have an assertive, dark aroma that is warm and rich. Tasted on its own, a clove is bitingly sharp, hot and bitter, and it leaves a lasting numb sensation in the mouth. Its effect is tempered by cooking and by other ingredients.