Description
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or fragrance in consumer products, such as toothpaste, soaps, or cosmetics.
Uses
Cloves have diverse applications:
- Baking: Used in gingerbread, fruit cakes, and holiday desserts
- Beverages: Traditional in mulled wine and hot cider
- Meat dishes: Excellent with ham and roasted meats
- Rice dishes: Used in biryanis and pilaf
- Dental care: Natural antiseptic properties in oral hygiene
- Aromatherapy: Essential oil used for therapeutic purposes
- Traditional medicine: Historical use for pain relief
Origin
The clove tree is native to the Maluku Islands (Moluccas) in Indonesia. Cloves are available throughout the year owing to different harvest seasons across various countries. The spice has been traded internationally for centuries.
Plant Characteristics
The clove tree is an evergreen that grows up to 8–12 metres (26–39 ft) tall, with large leaves and crimson 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.
Harvesting
Cloves are harvested at 1.5–2 centimetres (5⁄8–3⁄4 in) long, and consist of a long calyx that terminates in four spreading sepals, and four unopened petals that form a small central ball.
Etymology
The word clove, first used in English in the 15th century, derives via Middle English clow of gilofer, from Old French clou de girofle, from the Latin word clavus meaning “nail”. The related English word gillyflower, originally meaning “clove”, derives from Greek karyophyllon meaning “clove”, literally “nut leaf”.
Types
Various forms of cloves include:
- Clove stalks: Slender stems of the inflorescence
- Mother cloves: Ripe fruits that are ovoid, brown berries
- Blown cloves: Expanded flowers with detached parts
- Exhausted cloves: Those with oil removed by distillation