Clove’s powerful flavour is usually tamed by blending it with other similarly warming spices to soften its dominance. Antiseptic properties make it a common spice for pickling, but use sparingly.
Clove has the highest eugenol content of any spice; this perfumed, warming phenol compound has a eucalyptuslike scent and a sweetening effect on the tongue. Woody caryophyllene is the other compound useful for pairing, and the flavour profile is rounded off with green banana-like methyl amylketone and minty methyl salicylate.
