On Food and Cooking

(Barry) #1

of aroma molecules of any spice. They are as
much as 17% volatile chemicals by weight,
most of this stored just under the surface of
the elongated portion, in the flower cap, and
in the delicate filaments of the stamens
within. The oil is about 85% eugenol. Thanks
mainly to eugenol, clove oil is good at
suppressing microbes, and it temporarily
numbs our nerve endings, properties that have
led to its use in mouthwashes and dental
products.
In much of the world cloves flavor meat
dishes, while Europeans use them mainly in
sweets. Cloves are an important element in a
number of spice mixes (see box, p. 398). By
far their largest role is in the Indonesian
flavored cigarette, kretek, which may be 40%
shredded clove.


Galangal Galangal is a name given to the
underground stem, or rhizome, of two Asian
ginger relatives, Alpinia galanga or greater

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