Cloves

In Parsi food taxonomy, cloves (Syzygium aromaticum) and cinnamon are spoken of in the same breath. When one is used, the other generally is, too. Pounded cloves, along with cinnamon, cardamom, and other aromatics, go into Dhana Jiru and Parsi Garam Masala. They are used whole in meat dishes, in cooking rice, and in making chutneys. Parsi women sometimes carry a box of cloves and cardamom around as a mouth refresher.