
Cloves
Madagascar
/
Carophyllus aromaticus
The compelling flavor of cloves is hot and tingly, and leaves a lingering aftertaste. Native to the spice islands, demand for these buds helped fuel the Age of Discovery and they remain just as popular today.
Cloves should always be used with a very light hand, whether alone or in combination. The intense flavors can easily overpower a dish, but are lost quickly when cloves are ground. Keep only a small quantity on hand and grind as needed.
Try with Heavenly Béchamel and More Fun with Mace Blades, Sri Lankan Banh Mi, Hahn Family Sweet Treats, Chicken Vindaloo, Alison's Cranberry Chutney, Mummy's Nutty Saffron Rice, Curried Beef and Tendon with Turnip, Chole, Poudre Forte, Quatre Epices, Melange Classique, Eggnog Chiffon Pie, Portuguese Ginjinha, Achiote Paste, Café De Olla, Corned Beef and Caraway Cabbage, Absinthe Long Pepper Angel Food Cake, Gingerbread Caramels, Buddha Bowl, Hibiscus Margarita, Japanese Chicken Curry, and Litibu Collective Chicken Pho
1/2 cup is about 1.6 oz