Clove
Clove was originally found only on the Spice Islands in Indonesia.
It was used to sweeten breath, as a perfume, and as an incense until it eventually became widely used as a culinary spice.
Clove is from the flower buds on an evergreen tree. The round tops are the unopened petals. It has the highest concentration of Eugenol of any spice. Eugenol is an aromatic warming phenol with a strong eucalyptus scent and sweetening effect on the tongue. The other dominant flavor compound in clove is Caryophyllene, which produces a woody, bitter, and spicy profile.
Spice Pairings
Clove pairs well with other warming spices that contain eugenol like allspice, licorice, nutmeg, cinnamon, bay leaf and fenugreek.
The Caryophyllene works nicely with grains of paradise, black pepper, and cacao. Other spice pairings include cardamom, chile, coriander, cumin, ginger, star anise, tamarind, and turmeric.
Food Pairings
Tomato sauce
copy
Braised red cabbage
copy
Peaches
As they contain eugenol and work well with clove and cinnamon
Beef & Pork
Such as in stews, braises, French pot-au-feu, and curries
Ham
It adds a great flavor and presentation when pressed into the outer layer of fat on a roast ham
Onion
When preparing béchamel, a studded onion uses cloves like nails to press bay leaves into its outer layer
Milk
Clove with scalded milk
Hot Beverages
Tea, coffee, and cider
Spice Blends
French quatre epices, Chinese five-spice, Indian garam masala, pickling spice, curry powders, pumpkin pie spice, rase el hanout, tagine spice blends
Pairing Clove
Preparing Clove
Ground clove loses its flavor quickly.
Store cloves whole until needed. Use whole or grind before use and add early in cooking. Eugenol and Caryophyllene are oil based, so alcohol or fat are the best carriers.