Description :
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 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.
In India, Karnataka, Tamil Nadu and Kerala are the main clove producing states.
Scientific Names :
Botanical name
Family name
Commercial part
Syzygium Aromaticum
Myrtaceae
Unopened flower bud
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 flavor. Cloves burn faster than cinnamon and should always be put after cinnamon. Clove oil is heavily used in perfumes, cosmetics, mouth washes and toothpastes. Dentists still use clove oil as a mild anesthetizer.
