Cloves are the produce of an aromatic, evergreen tree native to the Indonesia islands of Molucca and the southern Philippines, now cultivated in Tanzania and Madagascar. The tree grows to a height of 15 metres and has a pyramid shape to its branches. The leaves are opposite, ovate-lanceolate in shape and dark glossy green, almost leathery to the touch and are 8-13cm in length. The flowers present in terminal clusters of tubular and are pale creamy white in colour which gradually changes from green through to bright red, the clove flower bud is harvested before the flower opens, the buds are 1.5-2cm in length and are left to ripen in the sun.
What kind of Cloves do we supply?
We supply Whole Cloves, Organic Whole Cloves, Fairtrade Organic Whole Cloves, Organic Ground Cloves and Ground Cloves in our Catering Tubs.
Cloves are native to the Maluku Islands (or Moluccas) in Indonesia. Our Whole Cloves are a product of Madagascar/Indonesia.
How would you describe the flavour and aroma of Cloves?
Cloves taste pungent, strong and sweet with a bitter, astringent flavour as well. Cloves also have a distinct and undeniable warmth; to some, the flavour is almost hot. The fragrance is powerful, sweet-spicy and hot with fruity top notes.
The Latin name for Cloves is Syzygium aromaticum syn. Eugenia carophyllata. Other names include: Clavo, Girofle, Gewürznelken, Mykhet, Carenfil, Kryddnejilka, Garofano, Qaranful, Karamfil, Ding Xiang, Laung, Chiodo di Garofano, Clou de Girofle, Cravinho, Clavo de Olor, Nejlikor & Dinh Huong.
What is the suggested use for Cloves?
Add to sweet bread, cakes especially rich fruit cakes and tea loaves, muffins and dessert recipes such as apple pie, fruit crumble and stewed fruit. Cloves can also be used in savoury dishes; they complement the flavour of rich game, pork, gammon and poultry. Add cloves to fruit based sauces such as apple sauce, chutneys, pickles and preserves, and can be used to make spiced cider, mulled wine and spiced apple cordial. Whole cloves can be used to make scented pomanders using lemons, oranges, limes and apples as a base, they can also be added to pot-pourri and be used to stud a ham or gammon prior to baking.
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