Species: Syzygium aromaticum
Kerala Cloves are a high-quality variety of cloves that are grown in the state of Kerala, India, which is known for its rich and diverse spice cultivation.Kerala cloves have a higher concentration of essential oil, particularly eugenol, which gives cloves their characteristic flavor and aroma.

Clove, along with other spices like cardamom and pepper, plays a central role in Kerala’s economy and culinary culture. It’s widely used in both traditional medicine (especially in Ayurvedic treatments) and in daily cooking, adding depth to dishes and drinks.

Chemical Properties Summary:
→ Primary compound: Eugenol (70–90% of essential oil)
→ Other significant compounds: Acetyleugenol, caryophyllene, methyl eugenol, gallic acid, tannins
→ Type of chemical: Phenolic compounds, terpenoids, flavonoids
→ pH: Slightly acidic, around 5.5–6.5

Processing Steps:

1. Harvesting
→ Cloves are harvested when the buds turn pink but have not yet fully bloomed.
→ This is crucial to ensure that the cloves have the full flavor profile, as immature or overripe buds will lose their aromatic oils, which are key to clove's potency.

2. Cleaning
→ Initial Sorting: After harvesting, the clove buds are sorted to remove any damaged, immature, or discolored buds.
→ This ensures that only the best-quality cloves proceed to the next stages of processing.
→ Washing: This step is minimal, as excess moisture can damage the cloves and affect their aromatic quality.

3. Drying (Curing)
→ Sun Drying: Traditionally, cloves are spread out in the sun on mats or trays. This method typically takes 4-6 days to complete, depending on the weather.
→ During this time, the cloves turn from their natural greenish color to a dark brown or black shade.
→ Mechanical Drying: In this method, cloves are dried using mechanical dryers.
→ The temperature is usually around 45-50°C to prevent the cloves from overheating or losing their oils.

4. Sorting and Grading
→ Once dried, cloves are sorted and graded to ensure that only the highest-quality products reach the market.The sorting process involves checking the cloves for:
Size: Larger cloves are considered higher quality.
Aroma: The strength of the aroma is an essential factor in grading.
Color: Cloves that are uniformly dark brown or black are preferred. Any discolored or pale cloves are usually removed.
Damage: Broken cloves or those that are too dry or cracked are removed during sorting.

5. Packaging
→ The dried and sorted cloves are packed in airtight, moisture-proof containers to preserve their freshness and protect them from contaminants.