Organic whole clove

The fascinating Ayurvedic spice!

Cloves are a key ingredient in many seasoning blends (such as the Chinese 5-spice powder) (1). Its enhance a lot of dishes from different countries.

Cloves are an antioxidant rich in essential oils with antimicrobial, anti-inflammatory, local anaesthetic and antiseptic action.

Ideal for fruit-based recipes and meat stews, POWDER organic whole cloves seal their intense aroma and their hot and bitter, spicy taste.

Why choose POWDER^® spices?

Our quality requirements:

Organically grown spices

Controlled geographical area

Organoleptic analysis

Physicochemical analysis

Microbiological analysis

Hermetic packaging

Process Control

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DESCRIPTION

The clove is the flower bud of the clove tree (Syzygium aromaticum (L.) Merr. & L.M. Perry), from the myrtaceae family. Native to the Moluccas in Indonesia, this evergreen tree can grow up to 20 metres tall (1) and can live for more than 100 years (2).

The clove tree is cultivated for its bark, leaves and aromatic flower buds, mainly in Sri Lanka, Indonesia, Madagascar, Tanzania and Brazil (1). Its yellow flowers quickly wither away, turning a deep red colour. They are then harvested and dried in the sun, until turning into the distinctive dark colour of the spice (4).

The clove is one of the oldest and most valuable eastern spices, introduced by Muslim sailors to Medieval Europe. Its name comes from the Latin clavus, meaning nail, in reference to the shape of its flower bud (2). In the 16th Century, the Portuguese took control of the Indian Ocean maritime route and the clove trade, until it passed into the hands of the Dutch the following century (5). After introducing clove trees to the islands of Reunion and Mauritius in the late 18th Century, the French promoted global interest in this spice (1).

Currently, the majority of its production is used to manufacture kretek (a cigarette local to Indonesia) and only 10% is used for food industry (as preservatives, flavourings) and cosmetics (6).

COMPOSITION AND BENEFITS

Cloves have been used for centuries as a tonic in China and for the control of respiratory and digestive problems in India (2).

Nutritionally, cloves are rich in proteins, omega 3, fibre, carbohydrates, minerals (calcium, phosphorus, iron, sodium and potassium) and vitamins (vitamin A, B1, B2, C, niacin) (2, 7).

Their benefits are due to their tannin, phytosterol (8) content, and their essential oils (15-20%), such as carvacrol, thymol and cinnamaldehyde. All have beneficial applications, but eugenol is its most significant constituent. Its concentration (up to 90%) (1) defines the potency of the clove’s aroma (6).

Eugenol is largely responsible for giving cloves their antioxidant, antimicrobial, anti-inflammatory, antifungal, antiviral, local anaesthetic, antispasmodic and antiseptic activity (8, 9).

RECIPES

In Indian cuisine, cloves are used in almost all sauces and garnishes, such as curries and masalas (2).

The intense aroma of cloves makes them especially suitable for meat-based recipes (beef, duck). They are also used in alcoholic beverages (such as mulled wines, a traditional drink of Germany and Austria), fruit compotes etc. (2).

Mulled wine recipe, or Glühwein

Ingredients

• 1 bottle of red wine
• 4 whole cloves
• 80 g brown sugar
• 2 bay leaves
• 2 cinnamon sticks
• 1 pinch of ginger
• 1 grated orange rind
• 2 star anise

Method

• Cover the base of a large pot with a small quantity of wine.
• Once on the heat, add the whole cloves, bay leaves, cinnamon sticks, ginger and star anise.  
• Add half the sugar and stir for at least 5 minutes.
• Add the orange rind, sugar and remaining wine.
• Mix over a medium heat for at least 30 minutes. (To retain the wine’s alcohol, do not allow the mixture to boil).
• Strain and serve hot.

Beef cheeks with cloves (10)

Ingredients (serves 6)

• 4 beef cheeks
• 400 g chopped tomatoes
• 400 g tomato passata
• 2 large onions
• ½ green pepper
• ½ red pepper
• 1 bay leaf
• 8-10 black peppercorns
• 3 cloves
• 2 peeled garlic cloves
• Salt

Method

• Place the whole cheeks into a pressure cooker with the bay leaf, peppercorns, cloves, salt and one onion. Cover with water and cook.
• After cooling, strain the broth and set aside the cheeks, cut into 2-centimetre slices.
• In another pan, sauté the onion and peppers diced into small cubes. Add the chopped tomatoes and passata.
• Meanwhile, place the cheeks into a casserole, cover with the strained broth and finish cooking on a low heat.
• Once the sofrito is ready, add the tender cheeks and cook for about five minutes.