Ingredient: Cloves
Category: Herbs, Spices & Seasoning
Season: All
Cloves (Syzygium aromaticum, syn. Eugenia aromaticum or Eugenia caryophyllata) are the aromatic dried flower buds of a tree in the family Myrtaceae.
Cloves are native to Indonesia and used as a spice in cuisine all over the world.
Cloves are harvested primarily in Zanzibar; Indonesia and Madagascar; it is also grown in Pakistan; India and Sri Lanka.
Cloves can be used in cooking either whole or in a ground form; but as they are extremely strong; they are used sparingly.
The spice is used throughout Europe and Asia and is smoked in a type of cigarettes locally known as kretek in Indonesia.
Cloves are also an important incense material in Chinese and Japanese culture.
Cloves have historically been used in Indian cuisine (both North Indian and South Indian) as well as in Mexican cuisine; where it is often paired together with cumin and canela (cinnamon).
In the north Indian cuisine, it is used in almost every sauce or side dish made; mostly ground up along with other spices.
They are also a key ingredient in tea along with green cardamoms.
In the south Indian cuisine; it finds extensive use in the biryani dish (similar to the pilaf; but with the addition of local spice taste), and is normally added whole to enhance the presentation and flavour of the rice.
In the UK, one of my favourite use of cloves is in the production of "Clove Rock" one of Scotland's traditional sweets. |