Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:176
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:17761264 - Herb and Spice Companion_146-256.indd 177 3/7/15 5:30 pm
(Text)COMMON KITCHEN SPICES- 177 –
Container: 6 to 8 inches for seedlings; transplant to
larger containers as necessary, but these large trees are
more likely to grow full-size in the ground
Light: Partial shade
Soil: Moist, rich, well drained. Add compost to the soil
for improved drainage.
Plant: Fresh seeds or cuttings; soak seeds in water
overnight to remove the outer layer.
Water: Regularly, to keep the soil consistently moist but not wet or soggy;^1 ⁄ 2 to 2
inches per week
Harvest: Pick clove buds when they’re full size,^1 ⁄ 2 to^3 ⁄ 4 inch long, and just starting to
change color from green to reddish-pink. They should be spread out to dry completely
under hot tropical sunlight for several days, protected from rainfall.
Care: If starting from seed, only trans-
plant at the seedling stage and no later,
as the growing roots are delicate and
don’t tolerate disturbance well.In the Kitchen
Dishes: Curries, sauces, marinades, rel-
ishes, breads, baked sweets, fruit pies,
dried fruit dishes, mulled wine
Prep: Use cloves whole to infuse flavor
into a sauce or broth, and remove before
serving. Or grind them in a spice grinder;
however, they can be difficult to grind,
so consider grabbing a jar of ground
cloves in addition to whole ones.
Serve: Cloves are a natural companion
for other foods and spices containing
eugenol, like cinnamon, allspice, vanilla,
and red wine. Used often in both sweet
and savory dishes, they’re essential to
fruit pies (especially apple), traditional
glazed ham, stewed fruit, mulled wine,
and Christmas desserts. Cloves bring warmth to many spice blends used to season
rich meats like pork, as well as to Asian and Indian curries.SUBSTITUTIONS
- Allspice
- Cinnamon
- Nutmeg
PAIRINGS
Fruits and Vegetables:
apples, beets, cabbage, carrots,
onions, oranges, pumpkin,
squash, sweet potatoes
Proteins: almonds, beef,
cheeses, eggs, ham, lamb, pecans,
pork, walnuts
Seasonings: allspice, bay
leaf, cardamom, cinnamon, chili
peppers, coriander seeds, cumin,
curry leaves, fennel, garlic, ginger,
honey, lemon juice, mustard,
nutmeg, tamarind, vanillaJob:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:176
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:17761264 - Herb and Spice Companion_146-256.indd 177 3/7/15 5:23 pm