Cloves

Cloves have an astringent, sweet-hot, fruity flavor that leaves a numbing sensation in the mouth. It’s a warming spice. In Chinese history, during the Han period (220-206 BC) court officials had to hold whole cloves in their mouths when addressing the Emperor – to make sure their breaths were clean.

Cloves were the most prized of all spices in the western world. Columbus and Magellan and other explorers sought it in the age of discovery. Cloves were introduced into India along with nutmeg by the British East India Company during the 19th Century. In India, Karnataka, Tamil Nadu, and Kerala are the main clove-producing states.

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Description

  • Cloves are best known as a sweet and aromatic spice
  • Cloves contain fiber, vitamins, and minerals, so using whole or ground cloves to add flavor to your food can provide some important nutrients.
  • Cloves are low in calories but a rich source of manganese. They’re otherwise an insignificant source of nutrients.

In Indian cuisine, cinnamon and cloves are used together. Clove is a strong spice, just 2 or 3 in a dish gives a perceptible flavor. Cloves burn faster than cinnamon and should always be put after cinnamon. Clove oil is heavily used in perfumes, cosmetics, mouthwashes, and toothpaste. Dentists still use clove oil as a mild anesthetizer.

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