| Scientific Name | Syzygium aromaticum |
| Form | Dried flower buds |
| Color (Exterior) | Dark brown to reddish-brown |
| Shape | Nail-like, with a bulbous top (flower head) and a tapered stem |
| Size | 1-2 cm in length, 0.5 cm in diameter (at the head) |
| Weight | 0.1-0.2 grams per clove |
| Texture (Exterior) | Hard and slightly rough |
| Aroma | Strong, warm, and spicy fragrance with sweet undertones |
| Taste | Pungent, warm, and slightly sweet with a strong, spicy kick |
| Nutritional Value | Rich in antioxidants, contains small amounts of fiber, vitamins C, K, and manganese |
| Water Content | Low, as cloves are dried |
| Harvest Time | 4-6 years after planting; typically harvested when the buds turn slightly pink |
| Growing Regions | Grown primarily in tropical regions like Indonesia, India, Madagascar, Sri Lanka, and Tanzania |
| Temperature Tolerance | Thrives in tropical climates with temperatures between 20°C to 30°C (68°F to 86°F) |
| Shelf Life | Whole cloves can last up to 1-2 years when stored in a cool, dry place; ground cloves last 6-12 months |
