Originally from Indonesia, clove's flower buds have been used in Ayurvedic cooking and medicine for at least 1500 BCE. They traveled throughout History to Europe where the cooks of the Middle Ages make great use of it. This spice remains one of the most classic in our dishes. Cloves, loaded with essential oils, release a warm, strongly aromatic flavor with fruity and woody notes. The slightly spicy and bitter sensation makes the palate a little numb.
Added sparingly, cloves add flavour to wine sauces, game marinades, pot-au-feu, courts-bouillon, legumes, or sauerkrauts. Long used for the preservation of charcuterie, they remain associated with it for taste. Pickles and vinegars are also enhanced with their powerful aromatic flavour. For dessert, they are traditionally added to speculoos and gingerbread, but they can also enhance fruit salads. To prick whole in an onion to remove the nails easily from the dish, or in an apple, a pear, an orange to perfume the house.
The antiseptic and anaesthetic properties of clove are recognized today, it is also used for disorders of the digestive sphere.