How is Cloves used in Thai cooking?

Cloves are dried flower buds - small reddish-brown spikes with a bulbous head - and they pack a pungent, almost numbing warmth that a little goes a long way with. Picked young and dried, they're used whole or ground, in savoury spiced dishes as readily as in sweets and drinks, often alongside cinnamon and nutmeg. In Northern cooking they lend depth to slow-simmered broths and spice blends. We use a restrained hand: one or two cloves can flavour a whole pot, and too many turn sharp and medicinal.

Can I cook with Cloves in a Chiang Mai cooking class?

Yes - we use Cloves in our hands-on classes. Explore them on our Cooking Classes page.

Cloves - Essential Thai Spices | Thai Akha Kitchen

Cloves are dried flower buds - small reddish-brown spikes with a bulbous head - and they pack a pungent, almost numbing warmth that a little goes a long…

Cloves - Essential Thai Spices | Thai Akha Kitchen Cloves are dried flower buds - small reddish-brown spikes with a bulbous head - and they pack a pungent, almost numbing warmth that a little goes a long…