Hindi Name: Lavang
are the rich, brown, dried, unopened flower buds of Syzygium
aromaticum, an evergreen tree in the myrtle family.
Cloves come from
Madagascar, Brazil, Panang, Ceylon, Indonesia and India.
-> The full grown unopened flower buds, are picked green and dried
in the sun till they become dark brown to form the commercial clove.
Clove is very aromatic, has a fine flavor and imparts warming
Taste and Aroma:
are strong, pungent, and sweet.
The fully grown
unopened buds are picked in clusters by hand when the buds have
reached their size and most of them have developed a pronounced pink
flush, but none of the petals have yet fallen to expose the stamens.
They are then dried in the sun till they become dark brown to form
the commercial clove
Should be brownish black in color after curing will full and plump
crowns, somewhat rough to touch, without wrinkles and should not
contain more than 12% moisture and 2-3 percent foreign matter
(including khoker, headless and mother cloves stems etc.). Curing ->
The quality of cured spice is influenced by a number of factors such
as care taken during harvesting, drying, cleaning and sorting
operations and the condition used for storage.
Cloves are used whole in studding, in pickling fruits, spicy sweets,
syrups and in stew and meat gravies. Groud cloves are delighful in
baked goods and desserts, especially in chocolate mixtures. Cloves
enhance sweet vegetable such as beets, sweet potatoes, boiled
oninons and winter squash.
Cloves are sometimes adulterated headless cloves and clove stems
which are obtained as ‘refuse’ while separation the flower stalks in
the cluster. They may also be adulterated with Khoker cloves or
mother cloves and other extraneous matter like dust, dirt, stones,
clay pareticles and pieces of woods.
Our Clove ->On the
whole cloves supplied by us will have less moisture so to give
better recovery after grinding, higher oil content to enable it to