Culinary Notes :
Like other spices, cloves are available throughout the year. They are renowned for providing their uniquely warm, sweet and aromatic taste to ginger bread and pumpkin pie, but they can also make a wonderful addition to split pea and bean soups, baked beans and chilli. Cloves are the unopened pink flower buds of the evergreen clove tree. The Cloves Whole buds are picked by hand when they are pink and dried until they turn brown in color.
- Use sparingly as cloves can easily overpower the dish
- To flavour sauces, soups, broths or poaching liquids, or stocks, put whole cloves into an onion while cooking
- They can be used in most preserved meat dishes, rice dishes and curries.
- Use to flavour sweet potato, pumpkin and carrots.
Cloves contain an active component called eugenol, which contain not only toothache-quelling qualities, but also has several other medicinal properties. It has anti-bacterial properties and is a natural insect repellent. Cloves are a good source of manganese, vitamin K and dietary fibre.
Recipe/ product links:
Country of origin:
Indonesia, India, Madagascar, Zanzibar, Pakistan, Sri Lanka and Tanzania.
Other names or spelling: Nelkin, Ting-Hiang, Eugenia caryophyllata