Cloves are a unique spice in the expression of their almost singular scent and flavor, Eugenol. Carnations and Pinks (the flower, not the color) also have a heavy Eugenol presence, as do other spices in traces. Like linalool, it is a flavor that connects other spices together. Here in the clove, we have just Eugenol, in its strong and resin-like sharp form. The leaf of ‘Indian cinnamon’ (C. tamala), also known to the west as “Malabathrum,” is another strong source of Eugenol but in a softer, more citrusy application. You’ll recognize that clove-like scent as the chief component of what has been traded on as “Bay Rum” scent. This syrup uses only the sweated-and-dried un-opened buds of the tree Syzygium aromaticum, in the Myrtle family — a mid-distant relative of other ‘warm’ spices such as Eucalyptus, nutmeg, mace, and allspice

Here, a plain Clove Syrup to use sparingly, or in combination with other syrups. The Society’s first Library stocking was sure to include clove for use in mixing and testing new flavor combinations.

Clove has a tragic history of genocide and extreme exploitation by colonial powers and comes from the infamous spice islands of Maluku islands in the Banda Sea, and in 1621, after the English gave up on the Indonesian colonies in favor of New Amsterdam -> New York, The Dutch committed mass genocide and herbicide to create a monopoly in order to protect and enrich their coffers.