Cloves are in fact dried, still closed flower buds of the clove tree (Syzygium aromaticum), an evergreen tree originating from the Indonesian Spice Islands, primarily the Moluccas. In plantations, the plant usually grows to about 10 meters in height, begins to bear fruit after a few or a dozen years and can provide raw material even for several dozen seasons. Currently, the largest crops are located in Indonesia, Tanzania, Madagascar, India and Sri Lanka, from which the vast majority of cloves entering the European market come from. The buds are picked by hand when they are pinkish-red and still closed, and then dried in the sun or in drying kilns until they soften, darken and acquire the familiar, hard shape resembling a small nail.
Dried cloves have an intense, spicy scent and a sharp, slightly burning taste with a slightly sweet background, which is largely due to eugenol, the main component of their essential oil. The spice is so strong that it is usually added in single pieces, because excess easily overwhelms the other ingredients of the dish. In Poland, cloves are mainly associated with the December repertoire: dried compote, gingerbread, spiced cakes, mulled wine or beer. In practice, their use is much wider: in Asian and African cuisines they are used in spice mixtures (such as garam masala), meat marinades, rice dishes, as well as coffee and tea. In the food industry, they are a permanent ingredient of ready-made spice mixtures, and clove oil is used in the production of cold meats, sauces, drinks and confectionery.
Read also:
Cloves belong to the group of spices in which we find the highest concentration of essential oils, and the dominant eugenol is responsible for them anti-inflammatory effectantioxidant and antibacterial. They are also found in buds tannins, flavonoids and triterpenes, as well as important elements: manganese, calcium, magnesium and iron. This combination of ingredients supports the protection of cells against oxidative stress and has a beneficial effect on metabolic processes helps maintain the proper functioning of the immune system.
In dietary practice, they are valued for supporting and promoting stable blood glucose levels lowering triglycerides and LDL cholesterol levels. The anti-inflammatory properties of eugenol also have a beneficial effect on the condition of blood vessels, which is important for the overall condition of the circulatory system. Cloves also have an established position in dentistryeugenol is an ingredient of preparations used in root canal treatment, and the diluted oil helps relieve toothache and reduce the growth of bacteria in the oral cavity. Their properties are eagerly used by people with recurrent throat infections, inflammations in the oral cavity or mouth frequent colds.
Read also:
It is mainly used in home cooking two forms of carnations: whole buds and ground spice. Whole cloves are more durable and retain their full aroma for a longer time, so it is best to grind them in a grinder or grind them in a mortar just before use, especially if they are to be used in cakes, spice mixtures, muesli or creams. Ground cloves are more convenient, but they lose their flavor faster, so they should be stored in a tight glass container, away from heat sources. They are especially useful in baked goods that require even distribution of the spicy notesuch as gingerbread, pumpkin cakes, spiced muffins, apple pie or shortcrust cookies with the aroma of winter spices.
From a culinary point of view, cloves have a much wider use than their use suggests holiday popularity. A few pieces added for stewed beef, pork or game marinade enhances the flavor of meat and gives it a slightly spicy character. Spice also works well in bigos and roasts with red wine, where it helps highlight the depth of the sauce. Simple clove infusions and homemade syrups prepared with honey and citrus are also becoming more and more popular, used as a daily addition to water, oatmeal or cocktails during increased susceptibility to diseases.
Source: Terazgotuje.pl
