Ingredients: Cloves Ground
Taste and Aroma: Very powerful, warm and sweet.
Uses: Desserts, cookies, cakes, pies and liquors.
Substitutes: Fancy Hand-Picked Cloves, Allspice, Apple Pie Spice, Cinnamon or Ginger.
Fun Fact: Cloves have a long and colorful history as a prized spice for trading purposes.
- May have antibacterial, antiviral, antiseptic and antifungal properties
- May aid the digestive system by reducing symptoms of flatulence, nausea and diarrhea
- May be applied topically to aid in the reduction of muscle spasms due to antispasmodic properties
This information has not been evaluated by the Food and Drug Administration and is for educational purposes only. This information is not intended to diagnose, treat, cure or prevent any disease.
Cloves are the most prominent of the flower spices. They come from small, nailed-shaped flower buds of the tropical evergreen clove tree that have been dried. Cloves are native to Indonesia, derived from the French word "clou," meaning "nail" and are harvested in Indonesia, Sri Lanka and India.
Eugenol, the chemical that accounts for the strong taste of the clove, also has a natural numbing effect. When used too liberally, the flavor can run rampant through a dish, so using them sparingly to balance out flavors is best. Surprisingly, pairing this flavor with other eugenol-rich foods (including cinnamon, allspice, red wine, vanilla and basil) and fruits is the key to balancing out its intense essence.