· By ODM Masala
How to Use Cloves (Laung) in Indian Cooking: From Chai to Biryani
Laung — the small, dark, intensely fragrant spice that sits at the heart of every Indian masala dabba — packs an astonishing amount of flavour into just a pinch. Whether you're brewing morning chai, layering a biryani, or building a rich curry base, cloves bring a warm, sweet, and slightly pungent depth that no other spice can replicate. If you've been throwing them whole into pots and hoping for the best, this guide shows you exactly how to unlock every bit of flavour from ODM Laung (Cloves).
What Makes Cloves Special?
Cloves are the dried flower buds of the clove tree, loaded with a natural essential oil called eugenol — the compound responsible for their sharp, warming aroma and mild numbing quality. Unlike many spices that mellow with prolonged heat, cloves hold their intensity through long cooking. A single clove in a pot of pulao can perfume an entire batch of rice. ODM Cloves are handpicked whole to preserve natural oils intact — free from artificial treatment, bleaching, or chemical coatings.
5 Ways to Use Cloves (Laung) in Everyday Indian Cooking
- Masala Chai: Crush 1–2 cloves lightly with a mortar and pestle and add them while boiling your tea. They pair perfectly with fresh ginger and ODM Green Cardamom.
- Tadka (tempering): Drop 2–3 whole cloves into hot ghee or oil before adding onions. They'll crackle and release fragrant oils into your curry base — this step is the foundation of most North Indian gravies.
- Biryani and Pulao: Tuck 4–5 whole cloves between the rice layers. They perfume the dish evenly and are easy to spot and remove before serving.
- Homemade Garam Masala: Dry-roast 8–10 cloves and grind them with coriander seeds, ODM Cinnamon, and cardamom for a fresh house blend. Or elevate your cooking instantly with ODM Garam Masala Powder, which already balances laung with other warm spices.
- Meat and Paneer Marinades: Add 2–3 crushed cloves to your marinade — their natural eugenol helps tenderise proteins while imparting deep flavour.
Whole Cloves vs Clove Powder: Which to Use When
| Cooking Use | Whole Cloves | Clove Powder |
|---|---|---|
| Chai & hot drinks | Crush 1–2 pieces — best flavour | A tiny pinch, can turn bitter |
| Rice dishes (biryani, pulao) | Best — easy to remove, clean look | Avoid — discolours rice |
| Slow-cooked curries | Add whole in tadka | Add with other masala powders |
| Kebab and tikka spice mix | Grind fresh before blending | Convenient for small batches |
| Garam masala blend | Roast & grind for best aroma | Ready-to-use if buying quality |
As a general rule: use whole cloves whenever the dish allows it. Their aroma is richer and more balanced. Only switch to powder when the recipe specifically needs it — and use a light hand, as clove powder is potent.
How Many Cloves Should You Actually Use?
New cooks often either skip cloves entirely or accidentally overpower a dish. Here's a quick reference:
- Chai (2 cups): 1–2 crushed cloves
- Dal or sabzi tadka (serves 4): 2–3 whole cloves
- Biryani (500g rice): 4–6 whole cloves
- Kheer or desserts: 1 clove, crushed — a little goes a long way
How to Store Cloves to Keep Them Fresh
Cloves lose their essential oils — and their aroma — quickly once exposed to air, heat, and moisture. Store whole laung in an airtight glass jar, away from direct sunlight and steam. Stored this way, whole cloves stay potent for 12–18 months. Pre-ground clove powder, by contrast, loses most of its fragrance within 2–3 months of opening. Buying whole cloves and grinding small amounts as needed gives you far more flavour per rupee.
Good laung should feel firm, sink when dropped in water (a sign of dense essential oil content), and release a sharp aroma the moment you crush them. ODM Laung is handpicked and sealed to preserve these qualities — no fillers, no artificial oils, no preservatives. Stock a small jar in your masala dabba and you'll notice the difference in your very next cup of chai.