Cloves (Syzygium aromaticum lat.) Cloves are the dried flower buds of the clove. In India, China and the Orient it is a much used spice. With us it is used rather sparingly, which is a pity as it is a very aromatic spice. The carnation tree belongs to the plant species Myrtaceae. It grows up to 20 m high, can reach an age of 100 years and carries evergreen leathery leaves. The carnation tree blooms twice a year and its flowers are red-white. The spice carnations are the dried, aromatically fragrant flower buds of the carnation tree.
The carnation tree has its origin in the Moluccas, which is an Indonesian island group.
The harvest of cloves is carried out twice a year, by hand, before the buds discolor. The freshly picked carnations are red and turn brown during drying under the sun and lose 3/4 of your weight.
Cloves taste fruity, bitter, peppery and fiery. They leave a deaf feeling in the mouth due to the contained eugenol. For a long time, carnations have been used as a home remedy for toothaches. Chewing on a carnation anesthetizes the aching tooth and is also supposed to alleviate inflammation in the pharynx area. Cloves smell very intensely, with notes of camphor and pepper.
Cloves should be sparingly spared due to their intense aroma, otherwise they quickly drown out other spices. Indian and Chinese cuisine are often spiced with carnations. They fit to hearty as well as sweet foods. They season meat, fish, gingerbread, sauces, marinades, pastries, rice, broths, drinks such as mulled wine and beetroots.
Cloves are used in many well-known spice mixtures such as curry powder, Chinese five-wort powder, garam masala, or our glowing wine spice.
Cloves refine poultry, meat, fish and game during cooking in the liquid. Especially well fit to apples (sauces, puddings or cakes).
Cloves do not match with intense herbs but to the following spices: cardamom, allspice, cinnamon, chili, fennel, ginger, coriander seed, laurel, macis, nutmeg.