13 Essential Spices That Define Tamil Nadu Chettinad Cuisine

12. Cloves (Laung) — The Intense Warmth

Cloves are small but powerful: a single clove can add a strong, warm, slightly sweet and pungent note to Chettinad masalas. They pair exceptionally well with cinnamon and nutmeg to give gravies an aromatic backbone. Because their flavor concentrates quickly, Chettinad cooks use cloves sparingly—often in the whole-roasted spice mix—so they add presence without overpowering other elements. At home, include two to four whole cloves in a large batch of masala; remove any whole pieces before serving if you prefer not to encounter a whole clove in a bite. Whole cloves keep well and should be stored in airtight jars away from light. For North American cooks, cloves are readily available and especially useful in small quantities for slow-simmered stews and biryanis where warm spice complexity is desired.