Cloves
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice. Cloves are commercially harvested primarily in Indonesia, India, Madagascar, Zanzibar, Pakistan, Sri Lanka—and the largest producer, Pemba Island, just off the coast of Tanzania.The clove tree is an evergreen that grows up to 8–12 m tall, with large leaves and sanguine flowers grouped in terminal clusters. The flower buds initially have a pale hue, gradually turn green, then transition to a bright red when ready for harvest. Cloves are harvested at 1.5–2.0 cm long, and consist of a long calyx that terminates in four spreading sepals, and four unopened petals that form a small central ball.
Cloves Pairs With:
Cloves Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Cloves have a slightly sweet flavor with a hint of bitterness. |
| Bitter | Cloves have a slight bitterness to their taste. | |
| Astringency | Cloves can have a mild astringent taste. | |
| Texture | Firmness | Cloves are firm and have a slightly crunchy texture. |
| Aroma | Volatile Compounds | Cloves have a strong aroma due to volatile compounds present in them. |
| Nutritional Value | Micronutrients | Cloves are rich in micronutrients such as manganese, vitamin K, and vitamin C. |
| Color | Natural Pigments | Cloves have a dark brown color due to natural pigments present in them. |
| Aroma | Essential Oils | Cloves contain essential oils that contribute to their strong aroma and flavor. |
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