Kirambu (cloves)

Kirambu (கிராம்பு) is Tamil for cloves – the dried, unopened flower buds of Syzygium aromaticum. The bud is nail-shaped, which is where the English name comes from (clou, French for nail). Cloves are one of the strongest aromatics in the pantry: a couple of buds are enough for a whole dish.

Where ours comes from

Our cloves come from Gudalur and Burliar in the Nilgiris, where they are grown on small holdings. A good clove is plump, oily and heavy for its size, and should leave a trace of oil when pressed with a fingernail.

How it is used in South Indian cooking

• In biryani and pulao – whole, fried in ghee with cinnamon and cardamom before the rice goes in.
• In Chettinad and Kongunadu masalas – roasted with the other spices and ground, where they add warmth rather than heat.
• In chai and in coffee – one or two buds in the boiling water.
• In payasam and in sweets – sparingly, usually with cardamom.
• For toothache – a clove held against the gum is the traditional household remedy; the eugenol in the oil numbs it.

Storing it

Cloves lose their aroma faster than most spices once ground, so buy them whole. Keep them in a small airtight jar, away from the stove, and they will hold for a year or more.

Buying and cooking

See pack sizes and prices, and the recipe for Kerala vegetable ishtu.