What is Clove (Syzygium aromaticum)?
Clove is a spice made from the buds, stems, and leaves of the evergreen tree Syzygium aromaticum, native to India, Sri Lanka, and Indonesia. Cloves are dried, dark brown capsules containing one hard, aromatic, reddish-brown seed. Cloves are extremely aromatic and strongly flavored and are used in cooking, in oils, teas, and perfumes. Clove is commonly used to flavor pickles, stews, curries, and other savory dishes, and it is a classic element of Indian, Chinese, Middle Eastern and European cuisines. In addition, clove is a key component in many spice blends, including garam masala, Herbes de Provence, and Chinese five-spice powder.
What does Clove taste like?
Clove has a strong flavour and highly aromatic qualities. It is often used to give dishes a bold, pungent flavour and has been said to possess a sweet, yet slightly bitter and burning taste. Clove is also known to have notes of camphor, pepper, and eucalyptus, giving it a very distinctive flavour profile. Clove is perceived as a seasoning that can bring out stronger flavours in food, while also providing dishes with a subtle sweetness.
What dishes do you find Clove in?
Clove is an essential ingredient in the Indian dish Kofta Curry, a vegetarian curried dish made with paneer cheese, potatoes, and a delicious blend of spices including cloves. Clove can also be found in Sri Lankan cuisine, used in dishes such as Kottu Roti, a street food made of godhamba roti, fried egg and spices, including fresh cloves. Clove is also a key ingredient of classic Persian recipes such as Fesenjan, a rice dish cooked with fragrant Persian spices, chicken, walnuts, and pomegranate juice. The French dish navarin d’agneau, a classic spring lamb stew is enriched by the sweet flavor of cloves. Lastly, cloves have a strong presence in Chinese culture, where the aromatic spice is used in dishes like char siu pork – a type of roasted and basted pork commonly used in Cantonese cuisine.