| Name in International
languages |
| Spanish |
Clavo |
| French |
Girofle |
| German |
Gewurznelken |
| Swedish |
Kryddnejlika |
| Arabic |
Qaranful |
| Dutch |
Kruidnagel |
| Italian |
Garofano |
| Portuguese |
Cracvo |
| Russian |
Gvozdika |
| Japanese |
Choji |
| Chinese |
Ting-Hsiang |
| Hindi |
Laung |
|
|
| DESCRIPTION |
| Cloves have an astringent,
sweet-hot, fruity flavour 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
the mouths when addressing the Emperor
- to make sure their breaths were clean. |
| |
Cloves were the most
prized of all spices to 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. Karnataka,
Tamil Nadu and Kerala are the main clove
producing states. |
|
|
|
| |
| Botanical name |
Family name |
|
Syzygium Aromaticum
|
Myrtaceae
|
|
| |
| USAGE |
In Indian cuisine, cinnamon and cloves
are used together.
Clove is a strong spice, just 2 or 3 in a dish gives
a perceptible flavour. Cloves burn faster than cinnamon
and should always be put after cinnamon. Clove oil
is heavily used in perfumes, cosmetics, mouth washers
and toothpastes. Dentists still use clove oil as
a mild anesthetizer. |
| |
|
|
