Cloves

Cloves are called so only because the spice takes on an appearance reminiscent of cloves. It is actually the dried bud of Eugenia caryophyllata, an evergreen tree that belongs to the Myrtaceae family, very widespread in the East and arrived in the West in the 18th century, they were used as a perfume ingredient and medicinal principle already in China 2200 years ago. They arrived in the West via caravan routes and already in the 18th century BC. there are archaeological traces of this spice in Syria. The origin of the plant is Indonesian. Already the ancient Romans (the patricians) used this spice for its antiseptic properties, therefore to calm tooth pain. It became a rare spice but known in Europe through the incense route, since the Middle Ages.

The composition of cloves is characterized by the predominance of a propenylphenol, eugenol. It represents up to 80% of the essential oil and it is precisely this component that gives the spice the particular aromas and fragrances that have made it the protagonist not only of cuisines but also of perfumes and balsamic oils. Eugenol also has antiseptic and anesthetic powers. Cloves also contain fair quantities of beta caryophyllene, a natural anti-inflammatory.

They are used in both sweet and savory dishes. Among the best-known dishes are some fruit desserts, especially apples, sweets and gingerbread, biscuits, creams and fillings, liqueurs and flavored wines; In Northern Italy, mulled wine is very well known. In the savory version they accompany game marinades, roasts, broths (especially chicken or hen) and sometimes mature cheeses. They go well with some sweet vegetables, such as onions, spring onions, carrots which are often preserved with the accompaniment of a couple of cloves. They are frequently used to flavor tea or some infusions.