Cloves
CLASSIFICATION:
- KINGDOM: Plantae
- CLADE: Tracheophytes
- CLADE: Angiosperms
- CLADE: Eudicots
- CLADE: Rosids
- ORDER: Myrtales
- FAMILY: Myrtaceae
- GENUS: Syzygium
- SPECIES: S. aromaticum
REGION OF ORIGIN: The clove tree is from the northern islands of the Maluku archipelago (also known as the Moluccas) in eastern Indonesia. The Moluccas were historically called the Spice Islands for being the sole source of nutmeg, mace, and cloves for centuries. These islands' tropical climate, rich volcanic soil, and consistent rainfall are ideal for the clove tree.
PART & COLOR: Cloves are unopened flower buds. They are picked when they are still green and slightly pink, before they bloom into a bright red. Once dried and cured, they turn a deep reddish-brown color. Dried clove buds have a characteristic nail-shaped appearance with a round head (the four unopened petals), the four spreading sepals, and the slender calyx tube.
HARVEST: Clove trees are evergreen and can produce flowers year-round in tropical climates. However, the main harvests align with the biennial dry seasons (June-July and December-January). Harvesters use bamboo poles to knock them off the trees, sun-dry them, and then sort and grade them based on size, color, and oil content so only the finest buds hit the market.
AROMA & FLAVOR PROFILE
Cloves possess a powerful aroma that is instantly recognizable - a unique, warming blend of sweet, spicy, and woody notes. The primary aromatic compound, eugenol, lends cloves their distinctive, almost medicinal fragrance, reminiscent of pepper, cinnamon, and eucalyptus with an earthy, resinous depth. On the palate, cloves deliver a potent punch of flavor with an assertive yet harmonious heat. The initial taste is pungent and warm, followed by a sweetness with hints of spice and a subtle numbing sensation. Eugenol acts on the tongue as well, leaving a lingering cooling effect similar to menthol in mint or cineole in bay leaves and cardamom. Lovers of clove will tell you, this complex combination is certainly well-balanced.
CULINARY USES
Cloves' multifaceted flavor is compatible with so many other spices: cinnamon, nutmeg, allspice, cardamom, ginger, cumin, star anise... the list goes on. Because of this, cloves are an essential component to many famous spice blends around the world: the ubiquitous garam masala from India, the iconic Chinese five-spice powder, the beloved Middle Eastern baharat, and the lovely Ras el Hanout from North Africa. It's fun to try all these complimentary spices in varying proportions to create novel spins on classic dishes, especially baked goods like apple pie and gingerbread.
Cloves themselves are often used to flavor meats, such as ham, beef, and game, and are a key ingredient in various traditional European dishes like German sauerbraten and French pot-au-feu. Whole buds can infuse syrups and vinegars, allowing you to create unique condiments and flavoring agents. For example, clove-infused vinegar can be used to pickle vegetables or add a tangy vibe to salad dressings. Incorporating this unique spice into your repertoire will open new realms of culinary possibility, helping you make some real magic in the kitchen.