An abundantly aromatic spice, cloves are the flower buds of the tree called Syzygium Aromaticum. As its scientific name suggests, cloves are recognised both by culture and science as having a strong aroma that rouses a pleasant reaction in the human olfactory (smell) senses. Native to the Maluku Islands in Indonesia, it is one of the most versatile spices, available in both ground and whole forms for addition to foods, or singular intake. European cuisine has taken the usage of cloves to new levels, like seasoning pot roasts, adding that unique flavour to hot beverages, and bringing that spicy tinge to much loved snacks, cookies and cakes. These practices have since made their way into global haute-cuisine, taking clove centred recipes to areas like North America, Canada, United Kingdom and eastern Europe.