Eugenia caryophyllata
Flower buds of the clove plant, collected before development and sun dried.
Specifically, phenolated, penetrating with hints of pepper and slightly astringent taste.
Its most common use is in dressings for meats, marinades hunting, short broths and sauces fumets. Blends well with other spices such as garlic, onion, bay leaf, cinnamon, cardamom and pepper, but its powerful aroma use should be moderate so as not to dominate others.