Cloves are the whole flower buds from Eugenia Caryophyllus, a member of the Myrtle family. The flower buds are picked and dried before opening, to maintain their pungent, aromatic flavour. Originating from Indonesia, this spice is now commonly used around the world. They are widely used in sauces, desserts, savoury recipes and baked goods in European and Asian cuisines. This versatile spice can be used whole or ground.
How to use Cloves have a pungent, aromatic flavour and are used in cuisines from all over the world. They are an essential ingredient in many Indian and Sri Lankan spice blends and pickles. Add to curries, rice dishes, marinades and rubs, or use to spice a baked ham. Great in homemade pickles and chutney. Use cloves, whole or freshly ground in a mortar & pestle, in baked apples and stewed fruits, biscuits, pastries and desserts. Cloves are an essential ingredient in traditional Masala chai, or add a few to a pot of hot chocolate, or even freshly brewed coffee. Medicinally, cloves can be used to aid digestion, act as a powerful local antiseptic and mild anaesthetic eg, toothache.
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