Cloves

It is the still-closed bud of the flower of an evergreen plant, Eugenia caryophyllata. Harvested and dried in the sun, it has an intense aroma, thanks to the high percentage of essential oils it contains, including eugenol. It takes around seven years for the clove to flower and produce its famous spice. After harvesting, the bud is dried in the sun. The clove then turns brown, and the intense fragrance is due to a high percentage of essential oils, especially eugenol.

Features

The cloves selected by Sambava Épices come from the north-east of Madagascar, which is home to the finest quality cloves of the ideal dimensions. An excellent level of rainfall and clayey soil help to bring out and make the most of the organoleptic properties. The aroma of Malagasy cloves is the most intense of all, with strong notes of mint complemented by a winning sweetness. The slightly alcoholic sensation is due to the substantial presence of essential oil.

Recommendations

Rich in proteins, iron, calcium, phosphorous, carbohydrates, potassium, sodium, chloric acid, vitamins A and C. A glass of hot water with a teaspoonful of powdered ginger, honey and a few cloves will help you to get over a cold. Together with cinnamon, it is the crucial ingredient in a good vin brûlé and in strudel, but it can also accompany seasoned cheeses very successfully. An onion with a few cloves inserted into it makes for an excellent marinade for game. It also works well with vegetables in sweet-and-sour sauce.