Here's the second spice
in my new monthly series – Cloves. The first one was about Pepper.
Cloves are the dried unopened
buds of the clove tree – which is part of the myrtle family.
Cloves are an ancient spice
– they were known to the Chinese in the 3rd century – they sucked cloves to
perfume their breaths.
Clove oil was known for
its antiseptic and anaesthetic qualities – and, indeed, cloves are often used
for toothache even today. Cloves have
some anti-bacterial properties. Clove
oil is said to repel mosquitoes.
Indonesia is the biggest
producer of cloves but it is also the biggest importer! All those cloves go into a sort of cigarette
they smoke there.
It is hard to describe
the smell of cloves - spicy, peppery, woody… but they have a very powerful flavor. Cloves are
used in apple dishes, in
curries and in spiced wines – they also used in hot cross buns. Don't go wild with your quantities. Cloves need to be handled with restraint.
Whole cloves, properly
stored, should last just fine for 3 years.
I tend to buy a new packet each Christmas to do our traditional
Christmas ham.
Cloves are one of the
ingredients in Worcestershire sauce.
Cloves are used a lot in
Indian cooking. Powdered, they are one
of the main ingredients in garam masala.
In French cooking cloves
are often studded into a whole onion and simmered. This makes it easier to remove the cloves
before serving.
Ideas - add some cloves
to rice as it cooks or add a touch of ground cloves into curries
My Recipes using cloves - glazed
ham, Roast
Pork Belly with Orange & Cloves, Spiral
Cut Sausages with Curry Ketchup, Feijoa
Chutney, Spicy
Plum Chutney
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