(Also known as Nail spice due to its common translation in most languages and its shape)
Cloves are sweet, astringent, slightly acidic or bitter and camphorous, a sharp cooling pungent smell. The name clove originates from the French word for nails "Clou".
Whole cloves, the unopened, dried flower buds of a small, tropical evergreen indigenous to Indonesia, are probably better known in Western households as part of a fragrant Christmas ornament, an orange studded with cloves, or as a flavouring component of baked, glazed hams. Its ground form is one of the common spices in pumpkin pies and other sweet treats. Once again, in the rest of the world, cloves are used in savoury cooking such as meat dishes, rice, and stews. Some smokers might be familiar with the clove or kretek cigarettes of Indonesia, cloves and tobacco. Indonesia is the globe's largest producer of cloves. However, most of the harvest is grown for said cigarette industry.
Cloves are an excellent source of manganese and vitamin K. Continual research suggest that it could boost the immune system and protect against oral and liver disease and aid against indigestion and inflammation. Toothpaste and mouthwash will often include cloves.
Three little Indonesian islands, "The Moluccas" today, known as Maluku, were once the renowned spice islands because of a trio of native spices, cloves, nutmeg and mace. They were cultivated there and undiscovered for almost 2000 years. History tells us that a French man, Pierre Poivre, stole the clove seedlings and brought them to the French island of Mauritius known as "Isle de France" back in the 18th Century and eventually into Zanzibar.
During the Hang dynasty, 206 BC - 220 BC, courtiers would use cloves to sweeten their breath when greeting the Chinese Emperor.
The Romans used it as perfume and incense. Like most spice commodities, there is a long history of unrest in luxury trades between countries.
In the middle ages, cloves took off as a culinary spice in the West. The republic of Venice had a monopoly, but eventually, the Portuguese, Dutch, Spanish and British fought a series of wars where the Dutch eventually seized control of this luxury commodity.
In the 17th and 18th century cloves were as valuable as gold because of their high importing costs.
Chief Flavour Compound
Eugenol: (medicinal, woody and warming) colourless dull yellow fragrant oil-based liquid, also found in nutmeg, cinnamon, basil and bay leaf. Cloves have the highest eugenol of all the spices. The flavour profile compliments other warming spices such as allspice, liquorice, nutmeg, cinnamon and fenugreek.
With mild floral notes, this blend has a slight intensity to it and is exclusively used to elevate rice dishes. With mild floral notes, this blend is a slightly more intense flavour than that of Advieh Ash - our soup blend. The combination of cinnamon, rose petals and other spices give a beautifully aromatic and flavoursome balance.
A heavenly and fragrant blend that is enriched with the sweet notes of cinnamon and laced generously with rose petals, this blend can be used in a variety of sweet dishes such as cakes, puddings, biscuits, crumbles. It even goes well with breakfast smoothies and porridges.
A delicately balanced and sumptuous blend that has multipurpose use.It boasts luxurious saffron as the main ingredient. The name saffron derives from the Arabic ‘za'faran’, meaning 'yellow'. As we know with saffron, a little of this blend goes a long way and adds incredible depth and a signature fragrant scent to stews, casseroles, grilled meats and vegetables.
Baharat is the garam masala of the Arabian Peninsula. This blend is the perfect combination of sweet and smoky without any spiciness. An all-purpose exotic blend of heady spices this blend packs a punch, so less is definitely more. Used across the Middle East, with each area having a little twist on the basic blend.
This is an exquisitely savoury and versatile Yemeni spice blend. Aromatic and warm, with a hint of nutty, bittersweet sharpness and slight pepperiness, this deeply fragrant golden coppery blend can be used as a spice rub for slow-cooked pork or beef or as a marinade to chicken or fish for those summer barbecue evenings. It can be added to stews, pies, curry-style dishes, rice and roasted vegetable dishes. This Yemenite blend will give you happiness all year round.
Welcome to Ethiopian indulgence of well balanced and fine flavours.This heavyweight is our take on a kaleidoscope of spicy, sweet and deep flavours.Ethiopian cooking is a fine cuisine that uses sweet and fragrant spices, but the heat of the chilli peppers is difficult to ignore.Even with this abundance, this Ethiopian spice offers a well-balanced and rounded flavour profile.
An enticing French blend stemming from the 17th century and adds distinct depth to popular dishes. The “four” mixed spice blend is made with 100% natural ingredients. All of our blends are hand crafted in the UK. The finest ingredients are sourced so that we don’t compromise on quality.
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