Aroma: Strong, pungent, and characteristically aromatic.
Flavor: Intensely aromatic and slightly bitter.
Moisture Content: Typically below 10% to prevent spoilage.
Foreign Matter: Should be free from excessive amounts of twigs, stems, and other foreign materials.
Adulterants: Should be free from adulterants such as exhausted cloves or other similar-looking materials.
Microbial Limits: Should meet established microbiological standards for food safety.
Pesticide Residues: Should comply with relevant food safety regulations regarding pesticide residues.
