Clove Clove, whole, Sattva Foods, 100g

Cloves are used in rice dishes and cakes. Marinades (fruit and berry, vegetable, mushroom) are also hard to imagine without cloves.

A very old and important Indian spice, the clove has been around since before the early Egyptians. It is cultivated in tropical regions of the world. Cloves have a strong, dark aroma that is warm and rich. The clove has a spicy, hot and bitter taste at the same time and leaves a lasting impression in the mouth. Clove oil is used in dentistry to relieve toothache and its antiseptic properties are well known.

Cloves have a strong flavour and aroma and should be used sparingly so as not to over-nutritise the dish. Cloves are used in both Western and Indian dishes, both savoury and sweet, i.e. cooked ham, sauces, snacks and meat dishes. Its effect is reduced during cooking and with the help of other ingredients.

Cloves are a versatile spice. Clove's aroma and warm, pungent flavour combine with many dishes and other spices. However, the flavour and aroma of cloves is quite strong, so it is important not to overdo it when adding them to dishes.

Cloves have been known since ancient times and have been held in high regard in India, the Middle East, Egypt and China, and were even introduced to ancient Rome.

The spice of the clove is the undeveloped flower buds - the buds of the clove tree. Their reddish-brown colour turns dark brown when dry. The size of clove buds ranges from 13 to 19 mm.

Clove buds contain a high content of essential oil (about 5%), vitamins A, B1, B2, PP, C; minerals: magnesium, calcium, sodium, phosphorus and iron. 1 teaspoon of ground cloves (2 g) contains about 7 kcal.

Uses: suitable forrice dishes, baking cakes.

Ingredients: dried clove flower buds.

Allergens: packed in an environment containing peanuts, sesame seeds, gluten-containing products, wheat, milk powder, soya and mustard.

Country of origin: India

Storage conditions: Store in a dry, cool place

Net content: 100 g

Best before: see packaging