Cloves
(Eugenia caryophillata Thumb.)
Cloves – Ingl., Gewürznelken – Ted., Clous de girofle – Fr, Clavo de olor, girofle– Sp., Гвоздика - Russ.
The clove plant belongs to the Myrtaceae family and comes from the Moluccas islands in eastern Indonesia. Most production comes from Zanzibar, Indonesia, Madagascar, Comores Islands, Brazil and China. The spice is made up o flowers buds picked before flowering and then sun dried.
Our offer includes:
whole cloves, cleaned, hand selected, ground. Origin Madagascar, Comores Islands, Indonesia.
Food Composition
Flavonoids, polyphenols and tannins.
Cloves are rich in essential oil, in some cases even more than 20%.
Culinary Use
Its sweet, hot and pungent aroma makes this spice particularly suitable for both sweet and savory recipes . Cloves are used for the preparation of biscuits, fruit desserts, creams.It adds flavor to roasts, meat marinades, soups, meat sauces and stews. It is one of the ingredient of curry and other spice mixtures,used for the preparation of sausages. Many drinks are flavored with cloves; tea, mulled wine, punch, various liqueurs and spirits.
Healing Effect
Cloves have healing properties: analgesic and disinfectant properties for the oral cavity and respiratory tract. They are a great natural remedy for affections of mouth, often used along with marjoram. Its essential oil was a basic ingredient of mouthwashes and tooth pastes.
Mixed to the decoction of cinnamon it is a good remedy for winter ailments, thanks to its antiseptic properties.
As well as ginger and cinnamon, cloves also stimulate blood circulation, appetite and help digestion.
The infusion of cloves has a positive effect on nausea and other intestinal disorders
Preservation
Cloves must be stored away from light in dry places.
