Syzyium aromaticum

Clove is a low, tropical evergreen tree with fragrant leaves. Its crimson flowers rarely develop, because they form the spice.

Originally from the Indonesian volcanic islands, cloves came to Europe via Alexandria in Roman times. The archipelago was under the Portuguese, and later the Dutch, who defended their monopoly at all costs until, in 1772, a French official smuggled a seedling to Mauritius.

Today, Zanzibar, Madagascar and Pemba in Tanzania are the main exporters, while Indonesia itself consumes almost all of its harvest.

Crushed cloves give their distinct heat to most masala and curry mixes, five spice mixes, berbere mixes.

Good quality cloves have reddish brown stems and a lighter crown. They are rough to the touch and should snap cleanly when broken.

FLAVOR

The aroma of cloves is warm with notes of pepper and camphor. The taste is fruity and sharp, peppery and bitter, slightly woody in the oral cavity. As with allspice, the essential oil eugenol is responsible for its characteristic flavor.
USED ARE dried flower stalks.

IT IS USED whole dried and in powder.

PURCHASE AND STORAGE

Whole cloves vary greatly in size and appearance but should be clean and undamaged. Good cloves release small amounts of oil when squeezed with a fingernail. They will last more than a year in a sealed container.

USE IN THE KITCHEN

Cloves should be used with caution as they can easily absorb flavors. It goes equally well with salty and sweet dishes. Almost everywhere they are put in bakery products, desserts and spreads.

In Europe, they are used in pickling or in combination with other spices, the French stick cloves into onions when preparing ragout, stock or sauce, and the English sometimes use it too much in apple pies.

In Indonesia, they are used mixed with tobacco for the popular kretek cigarettes that crackle and give off a wonderful aroma as they are smoked.

IT IS ESSENTIAL for quatre epices, five spice, garam masala.

GOOD WITH apples, beets, red cabbage, carrots, chocolate, ham, onions, oranges, pork, pumpkin, sweet potatoes.

COMBINES WELL WITH allspice, bay leaf, cardamom, cinnamon, chili, coriander, curry leaves, fennel, ginger, mace, nutmeg.