Organic clove powder

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DESCRIPTION

Cloves (Syzygium aromaticum (L.) Merr. & L.M. Perry) are a spice whose intense and aromatic flavour has been prized for centuries.

Rich in essential oils, cloves have antibacterial, antiseptic, antifungal, antispasmodic and antiviral properties. The eugenol present in the cloves’ essential oil also has local anaesthetic activity.

Due to their distinctive aroma and flavour, cloves are the ideal spice for meat stews. It can also be used in pickles in vinegar and pairs very well with certain fruits, such as oranges and apples.

Try our organic cloves powder and enjoy its authentic aromatic taste!

ORIGIN

The clove (Syzygium aromaticum (L.) Merr. & L.M. Perry, Myrtaceae family) is native to the Maluku Islands in Indonesia (1) and is grown in Madagascar, Tanzania, Sri Lanka, Indonesia and Brazil (2). It is an evergreen tree that can grow up to 20 metres tall and whose bark, leaves and flower buds are aromatic (1).

The flower buds (the clove or clavo de olor in Spanish) are the part of the clove tree used as a spice. The clove’s flowers are harvested when their colour transitions to bright red and they are dried in the sun until they turn the spice’s distinctive dark colour (3).

HISTORY

The clove was introduced to Europe by Arab traders, although it was already well-known in Roman times. From the 16th Century, the Portuguese controlled the clove trade until one century later, Dutch merchants gained control of the trade in this spice (4).

In the late 18th Century, the French took clove plants from the Maluku Islands to the islands of Reunion and Mauritius. From there, the plants were introduced to different parts of the world, including Zanzibar in 1818, which became the world’s largest producer of cloves for over 100 years (1).

COMPOSITION

Cloves have antibacterial, antifungal, antiviral, local anaesthetic, antispasmodic and antiseptic activity (5).

This spice is rich in essential oils (15-20%) and its main compound is eugenol (up to 90%), which has numerous medical applications (1). It also contains tannins and phytosterols (sitosterol, campestrol and stigmasterol) (5).

RECIPES

The powerful and aromatic flavour of cloves lends itself to pairings with meats such as veal and duck (in France, it is used to prepare cassoulet de canard) and fruits such as oranges, plums and apples (6). Cloves are also a key ingredient in many spice blends, such as garam masala from India and Chinese Five Spice Powder (cloves, Chinese cinnamon, ginger, star anise and aniseed) (1).

In the recipe below, cloves are used to add a touch of spice to the white chocolate that forms part of the samosa filling (triangular small filo parcels typical of southern Asia):

Spiced white chocolate and hazelnut samosas (7):

Ingredients:

For the pastry:

• 270 g packet ready-made filo pastry (6 sheets)
• Large knob of unsalted butter, melted.
• Icing sugar, for dusting

For the filling:

• 120 g white chocolate, in pieces
• 50 g blanched hazelnuts
• ½ teaspoon ground green cardamom seeds
• ¼ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• ¼ teaspoon chilli powder

Method:

• For the filling, finely chop the chocolate and the hazelnuts into small pieces. Put into a bowl and add the cloves, cardamom, cinnamon and chilli powder. Mix well and set aside.
• Preheat the oven to 160-180ºC and line two baking trays with greaseproof paper.
• For the pastry, cut the filo pastry sheets into strips of 20x5 cm Brush one side of the strips lightly with the melted butter.
• Add one teaspoon of the chocolate filling at the end of each strip of pastry. Take the corner and fold diagonally, enclosing the filling, to form a triangle. Fold again along the upper crease of the triangle. Continue folding in this way, until you reach the end of the strip.
• Brush the outer surface of the samosa with butter. Place the samosa on a baking tray and cover with a tea towel while you prepare the rest of the samosas.
• Bake the samosas for 6 minutes, then turn them over and bake for another 4 minutes, or until golden brown. Sprinkle with icing sugar before serving.

Finally, cloves can be used to flavour meat stews, as in the following recipe:

Beef stew (8):

Ingredients:

• 2 pounds stew beef
• 2 tablespoons olive oil
• 2 cups water
• 2 tablespoons Worcestershire sauce
• 1-2 bay leaves
• 1 peeled garlic clove
• ½ onion, sliced
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon pepper
• ½ teaspoon paprika
• 1 pinch of ground cloves
• 3 large carrots, sliced
• 3 ribs celery, chopped
• 2 teaspoons cornstarch

Method:

• Brown the meat in the hot oil. Add the water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika and ground cloves. Cover the pot and simmer for 1 ½ hours.
• Remove the bay leaves and garlic. Add the carrots and celery. Cover and cook for a further 30-40 minutes.
• To thicken the sauce, remove two cups hot liquid. In a separate bowl, mix ¼ cup of water with the cornstarch until smooth. Mix with a little hot liquid and return mixture to the pot. Stir and cook until bubbly.