Tell-a-FriendCloves

Posted in Spices and Herbs  
Cloves Whole and Powdered 

Cloves (Syzyium aromaticum) are the dried, unopened flower bud that resembles a small, dark, reddish brown, round-headed nail—the source of its name in many languages. Cloves are a legendary and exceptional ancient aromatic spice, esteemed by cooks in Europe, North Africa, India, and much of Asia. Very intense, cloves have a sweetly fiery taste that’s delicious in small quantities but medicinal if overdone.

Cloves are native to the north Molucca Islands in Indonesia, where the Dutch kept a monopoly on this spice until the eighteenth century. Cloves are much loved by the Chinese, play an important role in Sri Lankan cooking, are extensively used in the Moghul cuisine of northern India, and are popular in the Middle East and northern Africa for adding to meat dishes and rice. In Europe, cloves flavour fruit, sweetbreads, rice, and meat stews and soups. They’re included in many spice mixtures.

Other Names
Cengkeh (Indonesian); chiodo di garofano (Italian); clou de girofle (French); clavo de olor (Spanish); cravinho (Portuguese); ding xiang (Chinese); dinh huong (Vietnamese); garifalo (Greek); gram goo (Thai); gvozdika (Russian); kabsh qarunfil (Arabic); karafuu (Swahili); krinfud (Amharic); kruidnagel (Dutch); lavang (Hindi); mikhak (Farsi); nejlikor (Swedish); nelke (German); tsiporen (Hebrew)
Purchase and Avoid
Cloves Whole 
Whole cloves are rather expensive but keep well and are only used in small quantities.
Powdered cloves should be purchased and used in very small quantities; in powdered form cloves can be overpowering.
Culinary Uses
  • Add a pinch of cloves to tomato sauce.

  • Add a pinch of cloves to pea soup, potato soup, bean soups, and cream of tomato soup.

  • Make German pfeffernĂĽsse cookies, Dutch speculaas cookies, or Greek kourambiedes cookies – all flavoured with cloves.

Food Affinities
  • apples

  • apple pie

  • beans

  • beef

  • beet

  • ginger

  • ham

  • mulled wine

  • pear

  • pickles

  • prune

  • quince

  • rice

  • red wine

  • sweet potato

  • tomato

Category: Spices and Herbs

Sub Category: Spice

Total Views: 1314

Word Count: 582

Comment on Twitter

More Articles in "Spices and Herbs"

Nutmeg and Mace
Posted 19-04-2011 in Spices and Herbs
Nutmeg and Mace
Nutmeg is the large, light grayish brown, speckled, wood-hard kernel that grows inside the apricot-like fruit of a tropical tree (Myristica fragrans)…
View Details »
Allspice
Posted 03-11-2009 in Spices and Herbs
Allspice
Allspice takes its name from its aroma, which smells like a combination of spices, especially cinnamon, cloves, ginger, and nutmeg, hence the name…
View Details »
Speserye
Posted 03-10-2009 in Spices and Herbs
Speserye
Eksotiese speserye van regoor die wêreld is deesdae tot ons beskikking – tog beteken die beskikbaarheid daarvan maar min as jy nie weet hoe om dit te…
View Details »
Szechuan Peppercorns
Posted 19-04-2011 in Spices and Herbs
Szechuan Peppercorns
Szechuan peppercorns are the dried husks that surround the seeds of the Chinese prickly ash tree (Zanthoxylum simulans). Usually reddish brown, the fruits…
View Details »
Asafetida
Posted 12-04-2011 in Spices and Herbs
Asafetida
Asafetida (Hing) is an essential ingredient in Indian vegetarian cooking. Asafetida is the strong-smelling, even stinking, dried brownish resin extracted…
View Details »

All Articles in "Spices and Herbs"