Series: Spices
Cloves
Aromatic buds
Cloves are the dried flower buds of the tree Syzygium aromaticum, which is native to the Moluccas, an Indonesian archipelago. Taxonomically, it belongs to the myrtle family and is therefore related to the common myrtle (Myrtus communis) and eucalyptus species, among others. The evergreen tree is about 10 meters tall and forms numerous short panicles on which the flowers are borne. The 1-2 cm long buds are picked by hand in a narrow time window immediately before blossoming. They are then dried in the sun until they are hard and have lost three quarters of their weight.
Spice
Essential oils account for up to 15% of their weight, which is why good cloves feel slightly greasy and release a little oil when you press against the stem with your fingernail. Alternatively, you can do the float test: De-oiled cloves float horizontally on the surface of the water, while still fresh specimens sink or at least float vertically in the water with their heads facing upwards. Eugenol, which is also present in cinnamon, makes up 70-85% of the essential oils.
Uses
Cloves are used in the cuisine of Asian, African, Mediterranean and Middle Eastern countries to flavor meat, curries and marinades as well as fruit. In Europe, they are often found in Christmas pastries, while in North America they are very popular as part of pumpkin spice blends. If you want to grate cloves, only use the round head, as the stem is very bitter. In soups or other dishes, cook them whole and remove them at the end of the cooking time.
But there are also medicinal uses: When cloves are chewed, eugenol is released in the mouth. This has a slightly anaesthetic effect, which is why cloves are a household remedy for toothache. Furthermore, antimicrobial, antifungal, antioxidant, antitumor and anti-inflammatory properties have been documented. If you want to know more about the health aspects of cloves, please talk to your doctor or pharmacy.
