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Cloves
Cloves
Cloves have a strong, warm and rich aroma
The dried, unopened flower of cloves (Eugenia caryophyllata, Syzygium aromaticum or Caryophyllus aromaticus) is a spice that comes from a tropical tree of the Moluccas (Indonesia) and has been grown for centuries in Zanzibar, Madagascar, Tanzania, Sri Lanka, Malaysia, Grenada and Brazil. The spice’s aromas and flavors have long been redolent of adventures to far-off, exotic places, but today cloves are grown in hills and valleys all along the Mediterranean coast.
Indonesia is the world's largest producer of cloves; they are even used there in cigarettes. In Chinese and Japanese cultures, cloves are one of the ingredients for the manufacture of incense.
Cloves contain "eugenol", which is the main component of their essential oil (between 70% and 90%) and is responsible for its distinctive aroma. Eugenol has remarkable antiseptic properties. The clove is also a digestive, analgesic, anthelmintic ... Cloves also counter flatulence and stimulate the digestive system and the body in general.
Powerful antioxidant
In recent years the clove has become fashionable because it has been discovered that it has a very powerful antioxidant, that helps slow the pace of cellular aging. Chemical reactions of eugenol in the body are related to the capture and elimination of free radicals, which can cause cellular damage.
In the kitchen
Cloves have a strong, warm and rich aroma. The initial flavor is spicy, sour, bitter and strong, but this gives way to a cooling sensation in the mouth. This is a very aromatic spice, which must be used carefully and sparingly. Cooking softens the intensity, somewhat.
When preparing a casserole, stud an onion with a clove or two for a unique flavor.
Traditionally cloves have been used to make bouquet garni or have been studded in oranges, which enhances flavor and preserves.
Goes great with sweet and savory dishes, is ideal for making desserts like roasted banana, apple pies and puddings and is also great in crackers and bread, as well as with meat, fish or vegetable protein .
Cloves are widely used in Indian cooking, from the dishes and sauces of the North to Southern biryani rice dishes.
Clove infusion
Mix 15 g crushed cloves in 1 liter of boiling water. Strain and sweeten with honey.
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