Cloves, Spice
Cloves are the aromatic, unopened pink flower buds of Syzygium aromaticum, syn. Eugenia aromaticum or Eugenia caryophyllata, a tree in family Myrtaceae. They are picked by hand and dried until they turn brown in color. Cloves are native to Indonesia, and are used as a spice around the world. Clove derives its name from Latin 'clavus' meaning nail, in reference to the bud's shape which resemble small irregular nail. Cloves are available throughout the year. Cloves can be used whole or in powder form, depending on the cuisines. They have a strong, uniquely warm, sweet and aromatic taste, and should be used sparingly. Cloves are used in most spicy and rich dishes in northern India. In south India, they are usually added whole to rice dishes to enhance the flavor. In Netherlands, cloves are added, together with cumin, in the cheese making process. The spice is also an essential ingredient in preparing the Dutch speculaas and hachee. Cloves are an excellent source of manganese, and a good source for Vitamin C, Vitamin K, omega-3 fatty acids, magnesium and calcium.  Cloves Author: Jorge Barrios (public domain) | ||
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