Clove (Syzgium aromaticum or Eugenia caryophyllis)

Other Names: ding heung

Medicinal Uses: Local anesthetic, Aphrodisiac, Nausea, vomiting, Flatulence, Indigestion, Tooth aches
Cloves: (spice)  Dried, unopened flower buds of an evergreen tree. Intriguing, nail-like shape makes exotic garnish. Ground cloves very strong flavored and quite bitter tasting
Available in whole or ground, these dried flower buds are used in savory and sweet dishes.  Ground cloves are strong so use sparingly.  The word ‘clove’ is from the Latin word for ‘nail’ – clavus. The clove is native to the North Moluccas, the Spice Islands of Indonesia. It is cultivated in Brazil, the West Indies, Mauritius, Madagascar, India, Sri Lanka, Zanzibarand Pemba. Cloves can easily overpower a dish, particularly when ground, so only a few need be used. Whole cloves are often used to “stud” hams and pork, pushing the tapered end into the meat like a nail. They enjoy much popularity in North Africa and the Middle East where they are generally used for meat dishes, though rice is often aromatized with a few cloves.  Cloves are often used to enhance the flavor of game, especially venison, wild boar and hare.



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