Clove

Also: carnation, nails, nails

Description:

Tree that can live up to 100 years

Between the 6th and 12th year the tree bears the desired buds

Dark green long-lined, pointed leaves

At the branch tips the tree has numerous flower buds, in umbels

that are harvested and dried

Harvest time:

When the flower bud changes color from green to pink

Offer forms:

dried: whole bud or ground (only the head of the clove)

Quality feature of whole cloves: Whole cloves feel greasy and release essential oil when pressed in with a fingernail. Good goods float upright in the water, less good goods float horizontally on the surface. With good goods, the “head” is complete.

Ingredients:

essential oils up to 25% especially eugenol, tannins, flavonoids

Taste and smell:

fiery spicy to burning spicy taste and a strong, very characteristic, intense aromatic smell

Cooking and kitchen use:

Because of their intense taste, cloves should be dosed sparingly

Soups: fish broth, meat broth, fruit soups, milk soups, game soups

Sauces: bechamel sauce, gravy

Meat: blanket of lamb, venison ragout, roast pork, stews from game, marinades for beef, lamb, pork and game

Fish: poached fish dishes such as eel, halibut and carp, pickled herrings

Vegetables: cauliflower, cabbage, legumes, beetroot

Side dishes: rice and cereal dishes refined with a stick onion