Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong, they are used sparingly.
Cloves have historically been used in Indian cuisine (both North Indian and South Indian). In North Indian cuisine, it is used in almost all rich or spicy dishes as an ingredient of a mix named garam masala, along with other spices, although it is not an everyday ingredient for home cuisine, nor is it used in summer very often. In the Maharashtra region of India it is used sparingly for sweet or spicy dishes, but rarely in everyday cuisine. In Ayurvedic medicine it is considered to have the effect of increasing heat in system, hence the difference of usage by region and season. In south Indian cuisine, it is used extensively in biryani along with "cloves dish" and it is normally added whole to enhance the presentation and flavor of the rice.
Dried cloves are also a key ingredient in Indian masala chai, spiced tea, a special variation of tea popular in some regions, notably Gujarat.
It is available by 100g, 500g and 1kg.