Savor the season: Ginger, nutmeg, cloves & cinnamon

Cloves are a key ingredient in one of my favorite sauces…if you’ve seen any of my TODAY show spots, you know I struggle to pronounce “Worcestershire sauce,” lol, and simply refer to it as “W sauce.” It’s also used in masala chai tea, mulled wine and hot apple cider, and you may have seen them sticking out of holiday hams, too. They’re often used during the cooking process and removed just before serving.

This is one case where a little goes a long way—its flavor is just slightly sweet, bitter, and almost hot. You can find them whole and ground, but most chefs prefer to use whole cloves when cooking because they lend more flavor and last longer (up to a year when stored in a cool, dark place).

A cool hack from McCormick: Spike an onion with multiple cloves, use during the cooking process to enhance the flavor of your dish, then remove the whole onion before serving. Delish! Check out some other tasty ways to show some cloves some love:

Eggnog Cheesecake Dip
Spiced Chai
Spiced and Sparkling Chilled Chai