Moving on to the Cloves! At 50 grams, you’re holding a powerhouse of flavor. Cloves are significantly more potent than cinnamon; while 50g of cinnamon is a pantry staple, 50g of cloves is practically a lifetime supply for some.
Since cloves are dense, 50 grams is roughly 1/2 cup of whole cloves or about 6 to 7 tablespoons of ground cloves.
💡 Ways to Use 50g of Cloves
Because cloves are so intense (and can actually numb your mouth!), a little goes a long way:
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The “Studded” Roast: You could stud about 10–15 holiday hams with this amount.
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Mulled Drinks: This is enough to spice roughly 10 gallons of cider or mulled wine.
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Natural Repellent: Whole cloves stuck into a halved orange make a “pomander,” which smells great and naturally repels fruit flies and moths.
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Pickling & Brining: Essential for spicy pickles or corned beef brines.
⚖️ Flavor Profile & Potency
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The “Numbing” Effect: Cloves contain eugenol, a natural anesthetic. If you chew on a whole one, you’ll notice your tongue goes slightly numb—it’s actually an old-school remedy for toothaches!
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Ratio Tip: If a recipe calls for whole cloves and you only have ground, use 1/4 teaspoon of ground to replace whole cloves (about 3-5 buds) to avoid overpowering the dish.


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