Cloves

Cloves

Clove spice comes from the unopened pink flower buds of the evergreen clove tree Syzygium aromaticum. The buds are removed manually while still pink and dried to acquire a brownish color. They look like thin, long claws, hence their name, derived from the Latin word clavus (nail). Their scientific name is Eugenia caryophyllus.

Like other spices, cloves is accessible year-round. It is respected for its uniquely warm, sweet and aromatic flavor that adds taste to ginger bread, pea soup, bean soup, and even baked beans or chili.

Although cloves have a hard exterior, the inner part contains a lipid component that is essential for food and flavor profile. Spice like clove is the carnation, with a small length of 1 cm.

A Brief History of cloves

Cloves are known as a spice with subtle flavor from time immemorial. Clove is native to Molukas, known as the Spice Islands in India. It is consumed in Asia since more than 2, 000 years ago. Because of its sweet and fragrant taste Chinese courtiers used cloves to freshen their breath when they had to turn to the emperor. Around the 4th century Arab traders carried them to Europe, where, however, they only became known in the Middle Ages.

Although long Clove is cultivated almost exclusively in Indonesia today, leading manufacturers include Zanzibar in East Africa. Besides these two regions, cloves in commercial quantities are grown in the West Indies, Sri Lanka, Madagascar and Brazil.

Benefits of cloves

Eugenol, the main component of clove oil acts as an anti-inflammatory substance. In studies conducted with animals adding to the already high concentration of anti-inflammatory ingredients diet, it was shown that it adds significant advantages, in some cases, reducing inflammation by another 15-30%. Clove scontain a variety of flavonoids, which also contribute to its anti-inflammatory properties.

Besides unique phytonutrients, cloves are accompanied by an incredible variety of traditional nutrients. This plant is an excellent source of manganese, dietary fiber, vitamin C and omega-3 fatty acids as well as calcium and magnesium .

Cloves effectively reduce the level of iron. Scientists believe that cloves help to improve the quality and taste of various dishes and appetizers and act positively on health.

Whole Cloves

Selection and storage of cloves

• Whenever possible, buy whole cloves, not powder, since the other way, it loses its flavor more quickly.

• When you squish slightly cloves will release a small fraction of their oil.

• Another way to know the best cloves is to put one in water, if it stands vertically, it's good quality, and it you sinks or lies horizontally- nots

• If possible choose organically grown cloves.

• Cloves should be stored in a tightly closed glass container.

• Good cloves bend even when dried.

A few quick tips on how to prepare and serve cloves

• Always be careful how much cloves you put in the dish, as the flavor is quite dense.

• Cloves are suitable for seasoning soups, broths or baked goods.

• If you add cloves and curry powder to the sautéed onions, garlic and tofu, your dish will have Indian flair.

• You can spice your fruit compotes with this spice and get a very good result.

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