Bio Logistic

Cloves

The cloves is the dried bud of the Eugenia caryophyllata, an evergreen tree belonging to the myrtaceae family. Widespread in the East were used in China as an ingredient of perfumes and medicinal remedy about 2200 years ago. They arrived in the West through the caravan routes and already in the eighteenth century B.C. there are archaeological traces in Syria of this spice. The origin of the plant is Indonesian. Already the ancient Romans (the patricians) used this spice for its antiseptic properties, so to relief tooth pain. Since the Middle Ages It became a rare spice but known in Europe through the way of incense. The composition of cloves is characterized by the predominance of a propenylphenol, eugenol. Representing up to 80% of the essential oil, eugenol gives cloves its particular aromas and fragrances that have made this spice a protagonist in kitchens as well as in perfumes and balsamic oils. The eugenol also has antiseptic and anaesthetic powers. In the cloves there are also fair amounts of beta caryophyllene, a natural anti-inflammatory. They are used in both sweet and salty. Among the best known dishes are fruit cakes, apples, pandolci and gingerbread, biscuits, creams and fillings, liqueurs and flavoured wines. Among the best known dishes are fruit cakes, apples, pandolci and gingerbread, biscuits, creams and fillings, liqueurs and flavoured wines, in northern Italy is very famous the mulled wine. In the salted, they accompany marinated game, roasts, broths (chicken) and sometimes aged cheeses.

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