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Clove

Clove suppliers and sourcing guide

Cloves are the dried, unopened flower buds of the clove tree (Syzygium aromaticum, formerly Eugenia caryophyllata), grown mainly in Indonesia, Madagascar, Tanzania (Zanzibar) and Sri Lanka. Buds are hand-picked before opening and sun-dried until dark brown. Brands buy whole or ground cloves for blends, baked goods and drinks, and clove bud, leaf or stem oil, which is rich in eugenol, for liquid flavoring.

See suppliersWhat to ask for on the COA
Also known as
Syzygium aromaticum · Eugenia caryophyllata · Cloves · Clove bud
Facts checked
November 2026

Forms and grades of clove

Suppliers sell different products under the same name. Specify the one you need.

  • Whole cloves

    Graded by origin, head content and stem content; hand-picked grades command higher prices.

  • Ground cloves

    Powdered buds for spice blends and baked goods, sold by volatile oil level.

  • Clove bud oil

    Steam-distilled oil from the buds, with the fullest flavor profile.

  • Clove leaf and stem oil

    Cheaper oils distilled from leaves or stems, higher in eugenol and used where cost matters.

  • Oleoresin and organic

    Solvent-extracted oleoresin for consistent strength, and certified organic cloves.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Volatile oil
Volatile oil by steam distillation; cloves are among the highest-oil spices, so low values signal stems, exhausted buds or age.
Eugenol (oils)
Phenols as eugenol, by the Food Chemicals Codex method or GC, for clove oils.
Stems and foreign matter
Percent stems and headless cloves by sorting, which lowers flavor and value.
Moisture
Moisture by distillation or loss on drying.
Total and acid-insoluble ash
Ash by gravimetry; acid-insoluble ash measures sand and soil and is the usual cleanliness check for ground cloves.
Microbiology
Total plate count, yeast and mold, coliforms or E. coli, and Salmonella; raw spices commonly carry high counts, so state whether the lot was steam-treated or otherwise treated.

Storage, lots and expiry

Storage and shelf life

Store cloves in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Clove oil should be kept in full, closed containers away from light, as it darkens with air and light. Shelf life is set by the supplier specification, and volatile oil and micro are the usual retests for older stock.

Lots and expiry dates

Volatile oil and stem content vary by origin and harvest, so record both for each lot. For oils, record whether the oil is from bud, leaf or stem, since they are priced and used differently.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 184.1257 affirms clove and its derivatives (essential oils, oleoresins and natural extractives from buds, leaves and stems) as GRAS for use as flavoring agents and adjuvants.

    Source: ecfr.gov (opens in a new tab)

  • 21 CFR 184.1257 limits use to levels not exceeding good manufacturing practice and requires clove bud, leaf and stem oils and eugenol to meet Food Chemicals Codex specifications.

    Source: ecfr.gov (opens in a new tab)

  • FDA's Compliance Policy Guide 525.750 lists the quality characteristics of cloves as volatile oil, total and acid insoluble ash, moisture and freedom from clove stems.

    Source: fda.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Clove suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking clove suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell clove? Request a listing

Frequently asked questions

What forms of clove can brands buy?

Common forms include whole cloves, ground cloves, clove bud oil, clove leaf and stem oil and oleoresin and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for clove include?

Expect volatile oil, eugenol (oils), stems and foreign matter, moisture, total and acid-insoluble ash and microbiology, each with its method, specification and result for that lot.

How should clove be stored?

Store cloves in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Clove oil should be kept in full, closed containers away from light, as it darkens with air and light. Shelf life is set by the supplier specification, and volatile oil and micro are the usual retests for older stock.

What is the regulatory status of clove?

21 CFR 184.1257 affirms clove and its derivatives (essential oils, oleoresins and natural extractives from buds, leaves and stems) as GRAS for use as flavoring agents and adjuvants. 21 CFR 184.1257 limits use to levels not exceeding good manufacturing practice and requires clove bud, leaf and stem oils and eugenol to meet Food Chemicals Codex specifications. FDA's Compliance Policy Guide 525.750 lists the quality characteristics of cloves as volatile oil, total and acid insoluble ash, moisture and freedom from clove stems.

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