Dried clove flower buds are an aromatic spice that is used to prepare various dishes and drinks. The unusual shape of the flower bud is very reminiscent of a nail head, which is why in European languages it was called “Carnation”. Unlike the popular flower, the spice has a stronger aroma and a burning taste. Due to this feature, cloves are used very often in cooking.
It is used to prepare marinades, desserts, meat and vegetable dishes. In borscht and soups, this spice should be boiled only as a whole, and for cooking fried dishes, cloves should be crushed. Since the aroma of the spice is quite strong, it is enough to add 1-2 buds to 1 liter of the finished product.
Spice application
Cloves can be used to prepare meat, fish, vegetable and fruit dishes. In addition, it can be added to various sauces and marinades, to dough and pastries, used in the preservation of vegetables and fruits. Thanks to its unusual aroma, it goes well with almost any product.
For soups, spice is used as part of mixtures: black pepper, cloves, bay leaf. The same mixture is also used for cold appetizers – jelly, jelly, brawn and pates.
Whole clove buds are added to compotes and drinks – they improve the taste and saturate with additional aroma. In order not to drown out the taste of other seasonings, it is used separately in its entirety and only in limited quantities. One bud goes per liter of water; in some meat and fish dishes, two buds are allowed.
How to add cloves?
Since the spice is quite strong, there is a certain culinary rule. Determine the cooking time before adding cloves. Whole cloves are used for complex treats – soups, stews, pilaf. For marinade and sauce – ground.
The spice legs are bitter, so it is advisable to add only hats to sweet dishes, desserts, pastries and dough.
The amount and time of laying cloves in dishes can vary. It is added to drinks, soups and broths a few minutes before the end of cooking. It is added to meat main dishes 10 minutes before the end of cooking.
Ground caps are added to desserts at the rate of 2-3 buds per 1 kilogram of the mixture. If another spice is used, the amount of cloves should be halved.