Cloves can easily overpower a dish, particularly when ground, so only a few need be used. Whole cloves are often used to "stud" hams and pork, pushing the tapered end into the meat like a nail. A studded onion is frequently used to impart an elusive character to courts-bouillons, stocks and soups. Cloves are often used to enhance the flavour of game, especially venison, wild boar and hare. They are used in a number of spice mixtures including ras el hanout, curry powders, mulling spices and pickling spices. Cloves also figure in the flavour of Worcestershire sauce. They enjoy much popularity in North Africa and the Middle East where they are generally used for meat dishes, though rice is often aromatized with a few cloves.