What are Uses for Clove?

Culinary Uses for Clove

Cloves are the dried flower buds of the small, tropical, evergreen tree Syzygium aromaticum (also known as Eugenia aromatica or E. caryophyllata). Clove is purportedly indigenous to the Moluccas islands of Indonesia; islanders traditionally planted clove trees to commemorate the birth of a child. Cloves have also been used for culinary purposes by various cultures throughout the world.

United States: Whole cloves are used to flavor ham, pork, mulled cider or wine and sweet pickles. Ground cloves are common in pumpkin pie, gingerbread, spice cookies, fruitcake, and apple desserts. In addition, clove may contribute to the flavor of Worcestershire sauce and ketchup.

Canada: Clove is included in tourtière, a French-Canadian meat pie that is served at Christmas or New Year's Eve parties.

Mexico: Clove is often added to mole sauce, a specialty of Oaxaca.

Jamaica: Clove is a common ingredient in jerk spice mix, which is used to season chicken and pork before grilling or roasting.
Brazil: Clove is an ingredient in some varieties of feijoada, a stew with black beans and meat that is sometimes called the national dish of Brazil.

Venezuela: Clove is purportedly included in some fish and chicken dishes.

England: Clove is used in pickles, mincemeat, and apple tarts. It is also a key ingredient in Worcestershire sauce and is used to season meat dishes and scrambled eggs.

France: Clove is an ingredient for the classical mixture quatre épices (four spices), which also contains ground pepper (white, black or both), nutmeg and ginger. Some variations use allspice instead of pepper or cinnamon in place of ginger. Onion piqué, a peeled onion studded with bay leaf and clove, is used to flavor soup stocks. Dauphin cheese is seasoned with clove, tarragon, parsley and black pepper.

Germany: Clove is included in the vinegar-based marinade for Sauerbraten ("sour roast"). It is also an ingredient in apple strudel and Lebkuchen, a spiced cookie or cake that is popular around Christmas.

Greece: Clove is used to flavor breads, pastries, and meat dishes.

Italy: Italians use clove in desserts such as panforte and in some meat dishes.

Netherlands: The Dutch include clove in cheeses, stews, and spice cookies.

China: Clove is combined with other dry spices to form "Chinese Five Spice," a very aromatic and flavorful mixture that also contains star anise, cinnamon, fennel and Sichuan pepper.

India: Garam masala, a regional spice blend similar to curry powder, includes clove. North Indians use clove in foods, including rice dishes (biryani), meat dishes and pickles.

Indonesia: Native to Indonesia, clove is added to meat dishes, sauces, and spicy condiments.

Russia: Some varieties of Russian brandy and liqueur are flavored with clove.

Sri Lanka: Clove is a staple spice in Sri Lankan cuisine, used in curries, desserts and other foods.

Thailand: Clove is an ingredient in Massaman curry, often eaten with beef.

Vietnam: The broth for pho (beef and rice noodle soup) is often seasoned with whole clove.

Pakistan: Clove is added to the pungent spice blend called garam masala.

Iran: Ground clove is an ingredient in the Persian spice mix advieh.

Lebanon: "Baharat" spice blend, used to season lamb, mutton, lentil, and pilaf dishes, contains cinnamon, black pepper, coriander, clove, cumin, cardamom, nutmeg and allspice.

Turkey: The Turkish version of the "baharat" spice mixture contains cinnamon, black pepper, coriander, clove, cumin, cardamom, nutmeg, allspice, and mint. It is used as an all-purpose seasoning for meat dishes such as kofte and vegetable dishes such as grain pilafs.

Saudi Arabia: The spice mixture kebsa (also known as "Gulf baharat") contains black pepper, cardamom, cinnamon, clove, coriander, cumin, nutmeg, loomi (dried lime), red pepper and saffron.

Egypt: Clove is an ingredient for the classic mixture quatre épices (four spices), which also contains ground pepper (white, black, or both), nutmeg and ginger.

Ethiopia: Clove is an ingredient in the spice mix berbere. Coffee is often roasted together with clove in the Ethiopian coffee ceremony that is performed when entertaining guests.

Morocco: Clove is an ingredient in Moroccan tagines (slow-cooked stews) as well as the spice blend ras-el-hanout.

Tunisia: Gâlat dagga, a spicy Tunisian mixture used in stews, contains cinnamon, clove, nutmeg and pepper.

For more information about clove, please visit Natural Standard's Foods, Herbs & Supplements database.

References

1.Natural Standard: The Authority on Integrative Medicine. http://www.naturalstandard.com/

 http://www.depsyl.com/

http://back2basicnutrition.com/

http://bionutritionalresearch.olhblogspace.com/