Cloves are unopened flower buds from the Syzygium aromaticum tree, a tropical evergreen native to the Maluku Islands (Spice Islands) of Indonesia. The common name has roots in Latin; the word clavus means nail, a reference to their rounded heads and tapered stems.

Dried cloves are a common culinary spice for both sweet and savory dishes. They have a pungent aroma and a warming, slightly sweet and peppery taste. When used whole, cloves are typically removed from a dish (and not consumed) since they leave a lingering numbness on the tongue when chewed. Whole cloves can also be stored and ground fresh to preserve their pungency.

The numbness caused by biting into cloves comes from eugenol, a compound with mild anesthetic and antiseptic properties. Clove oil is sometimes used in small amounts as a dental anesthetic, and herbalists recommend cloves as a digestive aid.