Clove Spice is the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family.Clove Spice from Ceylon has a delightfully complex flavor, and a little sweeter than other origins.
Ceylon has been famous the world over for her range of spices for centuries. Spices was the magnet that drew foreigners to Ceylon - first the Arabs, then the Portuguese, the Dutch and finally the British who made her a colony of their far flung empire. In flavour and fragrance, Ceylon’s spices stand in a class of their own.
The name of cloves comes from the French "clou" meaning nail.
Our Cloves come from the mountainous central hills of Kandy. Cloves are hand picked at least 4 times per years. The buds are sun-dried for several days where they lose their pink color and turn brown.
In Ceylon we use whole clove spice is primarily use in curries.A crucial ingredient in many stocks in French cooking is a whole onion studded with cloves spice. Clove spice also combines nicely with beef; try adding a clove or two to beef stew or beef gravy. Large and fragrant, these are the ideal cloves for making pomander balls.
The high percentage of eugenol in the Cloves Spice will produce a numbing effect if you put a whole clove in your mouth. In fact, before modern anesthetics, dentists often prescribed that their patients with toothaches pack cloves around the infected area to numb the pain.Our Spices are grown in the wild and as such could be considered organic. They are free of any pesticides and herbicides.
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