of our era. Cloves were also known in Ancient China, where they were used mainly to freshen the breath.
Clove powder can be consumed as tea and together with fruits and vegetables. Cloves will help ease pain, cope with a dry cough (if chewed together with a lozenge), a toothache (in the form of clove oil), and a cold (used for inhalation).
Clove oil
is another important derivative of cloves. It's part of locally irritating, anti-cold, and pain-relieving gels and ointments, is used in dentistry as a component for temporary fillings, and also as a means of repelling insects.
In cooking,
recipes with cloves
are various marinades (mushroom, fruit-and-berry, fish), ground meats, broths, and sauces. Seasoning for meat dishes may consist, for example, of cloves and pepper; seasoning for a sweet dish, of cloves and cinnamon.
In the confectionery, fish-canning, and sausage industries, spice mixes that include cloves are also used. The dishes whose flavor can be varied with cloves are beyond counting: stuffed crab,
chicken
, pumpkin cupcake and
cocktails
, ginger cookies,
squid
, cherry cake, and… on to infinity.
Cloves convey their spicy taste and aroma beautifully to both hot and cold dishes. However, at elevated temperatures the aroma soon evaporates. So you have to follow the rule: the more pronounced the aroma you need in the end, the later you add the spice.
Keep in mind that the bitter component of the clove's taste comes out more strongly in alcohol.
Cloves should be stored in a closed vessel whole (ground, their aroma is lost quite quickly).
So — let's not lose the aroma of cloves! Let's cook at home with taste and smell!
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