The clove actually isn’t a stick or piece of wood, but actually a dried and unopened flower. These flowers are originally native to the Moluccas, a chain of volcanic islands near Indonesia. Few people ever see the delicate red flowers due to the spice’s popularity.
The clove is used in nearly all world cuisines. While Asian, African, and Middle Eastern countries tend to lean toward its use in savory foods, in Europe and the Americas it’s often used in breads and sweets.
The clove also has a history of medical use. Their essential oils have the ability to assist digestion by increasing stomach acid, relax muscles in the body, and whole cloves work as oral painkillers (pop one in your mouth next to a sore tooth).
|Basic Preparation||Use this spice whole in hot drinks, or when used in a chicken or ham; remove prior to serving. Grind the Hand Picked Clove in a spice or pepper mill prior to adding to a recipe, best when ground fresh.|
|Recommended Applications||Fantastic when used to flavor chicken, ham, mulled wine, spiced tea, or hot cider, using the Whole Clove. Grind the Clove fresh to enhance the flavor in your desserts, bread, cookies, spice cake, pudding, stewed cranberries, pumpkin pie, or fruit dishes.|
|Taste & Aroma||Bitter or Astringent, Hot, Pungent, Sweet|
|Cuisine||Asian, Chinese, English|
|Handling / Storage||Store in a cool, dry place.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||India|
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