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When exported, cloves in the Prima category should have less than 16% moisture level and weight at least 70mg. The right moisture level at the time of export is an important measure to ensure minimun weight loss while the spice is on a shop shelf or kitchen cupboard without loosing its spicy properties. A well prepared and packaged clove consignement should remain in good condition for at least two years.
Cloves from Madagascar are smaller than cloves from Sri-Lanka for example, but with Madagascar's cloves are much being stronger in flavour, making the Malagasy variety more them best suited for cooking, while Sri-Lankan cloves can may be better for making decorative pomanders.
== Additional information ==
