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Their proper name ground clove tree comes from the Latin word clavus, e.g. nail. These dried buds of the evergreen clove tree remind nails.
They come from the Moluccas, Root Islands in South-East Asia and were used by Chinese cooks as many as one hundred years ago B.C.
Clove trees only grow in the tropical, marine climate and are now cultivated in Indonesia, Tanzania, Malaysia, on Madagascar, Grenada and Sri Lanka. Cloves have a strong, warm aroma and taste.
Clove tree is from 8 to 12 metres high with elliptic, leathery, shiny green leaves fragrant of buds. Its flowers are combined in thick inflorescences, first green, and red after sprouting. Fruit includes a long, purple berry with the remnants of the calyx containing one or two seeds.
High-quality clove should be dark-brown, in no way black. Black colour indicates oldness and lack of aromatics. Flower can not be broken, must have a calyx and corolla. Clove contains a high percentage of clove oil, whose main ingredient is augenol.
Cloves are an indispensible additive to many cakes. They are important ingredients for many seasoning mixes.
Clove as a seasoning whets appetite and helps in digestion.
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