Cloves
Cloves can easily overpower a dish, particularly when ground, so only a few need be used. Whole cloves are often used to “stud” hams and pork, pushing the tapered end into the meat like a nail. A studded onion is frequently used to impart an elusive character to courts-bouillons, stocks and soups. Cloves are often used to enhance the flavour of game, especially venison, wild boar and hare. They are used in a number of spice mixtures including ras el hanout, curry powders, mulling spices and pickling spices. Cloves also figure in the flavour of Worcestershire sauce. They enjoy much popularity in North Africa and the Middle East where they are generally used for meat dishes, though rice is often aromatized with a few cloves.
Medicinal uses: Cloves are used in Ayurveda called Lavang in India, Chinese medicine and western herbalism and dentistry where the essential oil is used as an anodyne (painkiller) for dental emergencies. Cloves are used as a carminative, to increase hydrochloric acid in the stomach and to improve peristalsis. Cloves are also said to be a natural antihelmintic.[2] The essential oil is used in aromatherapy when stimulation and warming is needed, especially for digestive problems. Topical application over the stomach or abdomen will warm the digestive tract.
Source: Wikipedia
Recipes that use Cloves
Bobby Flay's 16 Spice Rub for Chicken
Yields: 3 cups
Prep Time: 15 minutes
Cranberry, Quince and Pearl Onion Compote with Cloves and Coriander Seeds
Serves: 8
Prep Time: 30 minutes
Cook Time: 1 hour and 30 minutes
Hot Apple Cider
Serves: 8
Cook Time: 30 minutes
Hot Toddy
Serves: 1 cup
Moroccan Spiced Rack of Lamb
Serves: 2
Prep Time: 10 minutes
Cook Time: 20 – 30 minutes
Mulled Wine
Serves: 8
Cook Time: 5 minutes
Peach Spice Cake
Serves: 8
Prep Time: 15 minutes
Cook Time: 1 hour and 15 minutes
Saffron Marbled Spiced Rice
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 45 minutes
