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THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Clove
(Eugenia caryophyllus)
(Syn Eugenia caryophyllata, Eugenia Aromatica)
Family: Myrtaceae
Native of the Molucca Islands (formerly Spice Islands) and the Southern
Philippines, Cloves are the dried flower bud of a evergreen tropical
tree of the myrtle family that can reach a height of fifty feet. Cloves
are also exported from the East and West Indies, Mauritius and Brazil.
They have been used in Asia for more than 2,000 years. If the clove
seeds are allowed to mature, most of the pungency is lost. Cloves are
used both as a spice and a source of oil. Whole Cloves have traditionally
been associated with roast ham, but ground they are added to many foods
including curries in India. Cloves are often linked with cinnamon and
nutmeg, and are a key ingredient of gingerbread. Ground cloves lose
their flavor quite quickly. Clove oil is used in perfumes, mouthwash,
soaps, and chewing gum.
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