Herb & Spice Companion

Job:07-61264 Title:RacePoint - Herb and Spice Companion

Dtp:VIVIAN Page:176

61264 - Herb and Spice Companion_146-256.indd 176 3/7/15 5:30 pm

(Text)

HERB & SPICE COMPANION

• 176 –

CLOVE

Syzygium aromaticum or

Eugenia carophyllata

Flavors: pungent, warm, sharp,

spicy, sweet

Cloves are the dried, unripe buds of an evergreen tree native to the Banda Islands

(or the Spice Islands) of modern-day Indonesia. A whole dried clove is dark, reddish-

brown, with a thick stem cradling a round bud at one end, somewhat reminiscent of a

tiny torch.

One of the most coveted spices

throughout history, clove is integral to

cuisines from around the world, used

in spice blends including garam mas-

ala, Chinese five-spice powder, berbere,

and quatre epices (see pages 250–251).

Its flavor is one of the boldest in the

spice rack, thanks to the high quantity

of eugenol, a chemical found in other

warm spices like nutmeg, cinnamon,

and allspice. Use cloves sparingly in

cooking, as you’ll get lots of flavor from

just a few buds.

In the Garden

Clove trees thrive in wet, tropical climates with high humidity; low temperatures must

be above 60°F. In nontropical or temperate regions, a greenhouse or in-home terrar-

ium is a necessity. Full-grown trees can reach 33 feet tall, and they may take 8 years

(or longer) to grow buds. The plus side: a healthy tree will continue producing cloves

for 50 years or more!

Size: 25 to 33 feet tall

HEALTH BENEFITS

The substance that gives cloves

their trademark flavor is eugenol, an

antiseptic, anti-inflammatory, and

local anesthetic frequently used to

treat toothaches. In fact, eugenol

is often present in painkillers used

at the dentist. Cloves also offer

bacteria-, fungus-, and yeast-fighting

properties, and can help treat nausea,

diarrhea, bloating, and gas.

Job:07-61264 Title:RacePoint - Herb and Spice Companion

Dtp:VIVIAN Page:176

61264 - Herb and Spice Companion_146-256.indd 176 3/7/15 5:23 pm