Cloves (Laung)

Add Nutri Cloves (Laung) gradually according to the selected recipe, as their aroma and flavour are naturally concentrated. Temper the whole buds briefly in warm oil or ghee before adding the remaining ingredients, or simmer them directly in rice, stock, gravy, milk, tea or syrup. Use the Cloves (Laung) whole when convenient removal before serving is preferred. Lightly crush or grind them when a stronger and more evenly distributed flavour is required. Avoid prolonged frying over high heat, as burning may create an excessively bitter flavour.

Use Cloves (Laung) to prepare chicken biryani, mutton pulao, beef yakhni, qorma, nihari-style gravies and slow-cooked curries. Add them to daal, chickpea dishes, soups, stocks and pickles for deeper aromatic character. Simmer a small quantity in masala chai, doodh patti, kehwa, warm milk or spiced beverages. Use them in kheer, rice pudding, syrups, stewed fruit, cakes, biscuits and other sweet preparations. Combine Cloves (Laung) with cinnamon, cardamom, black pepper, Tez Patta and other preferred spices in homemade garam masala and whole-spice blends.