Whole Cloves
Looking to add some intensity to your cooking? Whole cloves are a powerful spice to keep in your spice rack. Harvested from the dried flower bud of the clove tree, each little clove imparts a warm and woody fragrance, perfect for deepening the flavour of many different recipes. The complex flavour profile of cloves include peppery notes, which add gentle heat to both sweet and savoury dishes. Clove recipes often pack a punch, so less of this spice is more – grind whole cloves using a pestle and mortar for an aromatic spice mix that livens up meat or vegetables. Alternatively, add whole cloves to soups, sauces and curries so that the flavour slowly infuses the dish – just remember to take them out when serving, as they can taste bitter when eaten whole!
Product Details
Ingredients
Whole Cloves
Serving size
Use generously to taste.
Usage Tips
Why not try...
You can also use this to stud into Christmas ham and to decorate festive pomander balls.
Store in a cool dry place out of direct sunlight.
Did You Know?
The name Clove is derived from the French word clou meaning nail, which is the shape that the bud and stem resemble. In Indonesia half of the Clove production is mixed with tobacco to produce Kretek cigarettes. Cloves are known to have antisceptic properties and their smell is often associated with the dentist. Their use as a preservative in pickles and spiced dishes is well documented. At the time of the early Chinese civilisation commoners chewed Cloves to sweeten their breath before talking to the emperor. The chinese also used Cloves as a mild anaesthetic for toothache.
Usage
Add a sweet, spicy flavour to gammon joints. Before cooking, score the flesh and stud with cloves. Add to pilau rice and bread sauce. Add Whole Cloves to mulled wine with Cinnamon Sticks and Coriander Seeds. Stud an onion with two or three Cloves and add to steak & kidney pie and beef casseroles before cooking.
Nutrition
Energy per 100g: 303 KCal
Protein per 100g: 6.5 g
Carbohydrates per 100g: 57.2 g
Fat per 100g: 5.4 g