Cloves are characterised by a special aroma, a mild spiciness and a sweet, balmy note. Cloves are one of the spices with the highest proportion of essential oil. The substance that gives them their basic aroma is eugenol, which is also present in allspice, cinnamon, long pepper and nutmeg, though to a lesser extent.Crush whole cloves in a mortar before use.Those who prefer a more gentle flavour can put three to four cloves in an onion and add the whole onion to the dish. Remove it before serving. For delicious hot drinks, such as punch or mulled wine, immerse a quarter of an orange skewered with three cloves per litre. Cloves are the main ingredient in typical mixtures of spices such as Moroccan ras el hanout, garam masala mixture or curry mix.