Cloves

Clove

Cloves - a spice for small cakes, compotes, jams, cakes with honey, mulled wine, fruit juices, chocolates, as well as for roasted meats, soups and broths.

As a flavoring and healing agent, cloves were known to the ancient Egyptians, Chinese and Hindus. It entered Europe more widely after the 18th century. Use the underdeveloped flower buds of the carnation tree, which is native to the Moluccas and the Philippines. Today it is cultivated in many tropical countries. Dried buds are dark brown or reddish in color, with a pleasant but strong intrusive aroma and a slight pungent taste. The chemicals contained in cloves support the secretion of the digestive glands, have an antiseptic and analgesic effect. Cloves are a strong spice and should be used sparingly. Suitable for white and red-green, put in marinades and dark meat sauces. In oriental cuisine it is added to meat dishes and is part of various spice mixtures.

Medicinal properties of cloves: antiseptic, removes gas, stimulant. Action in upset stomach, bloating and blood gases.