Cloves
A powerful, warm and sweet spice aroma. It takes up plenty of space even in small amounts.
AI-generated illustration.
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What is it?
Cloves are the dried, unopened flower buds of Syzygium aromaticum. The buds are used whole or ground.
«A powerful, warm and sweet spice aroma. It takes up plenty of space even in small amounts.»
Background
Whole buds suit infusing liquids. Ground cloves suit dishes where the spice should be distributed and remain in the food.
Flavour profile
A powerful, warm and sweet spice aroma. It takes up plenty of space even in small amounts.
Pairs well with
Spice cakes, pickling liquid and some robust meat dishes. Try cautiously beyond Christmas cooking.
Use whole cloves when you want to infuse the flavour and remove the spice afterwards.
Did you know?
The little head of a clove is part of a flower bud, not a peppercorn.
Common mistakes
Whole buds left in the food give an overwhelming burst of flavour. Count them in and out.
Know the difference
Cloves in the spice cupboard and carnations in a florist's shop are different plants; both are called nellik in Norwegian.
A little spice knowledge
Put whole cloves in a small spice bag if the dish would otherwise be difficult to strain.
Works well with
Cinnamon, ginger, allspice and orange zest.
Sapidus’ favourite partners
Let one whole clove infuse briefly in a small sample of dark sauce, and remove it before tasting.
Never combine with?
Cloves can make a mild cream sauce taste heavy. Always test a small portion when trying new combinations.
Storage
Store tightly closed, dark and dry, away from cooker steam. Smell before use and buy an amount suited to your consumption. Follow the packaging advice for fresh or processed products.
Try it yourself
Compare a small amount of warm apple juice with and without cloves. Avoid using lots for a quick effect. This suggestion is not presented as a test carried out by Sapidus.
1 claims linked to sources.
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