Cloves (Eugenia caryophyllus)
SPEAK IN CLOVED TONGUE
Did you know … during the Han dynasty, people were required to put a piece of clove in their mouths to hide bad breath before they were allowed to talk to the Emperor?
What’s the Story?
Cloves are dried flower buds that come from the Evergreen clove tree. The English word “clove” stems from the Latin word clavus which translates to “nail”. Cloves have a sweet, warm flavour and smell. Cloves and clove oil are used in cooking, perfumes and artificial flavourings.
A Serving of Food Lore …
Cloves originated in the Molucca Islands of Indonesia. The spice was first mentioned in Chinese writings during the Han dynasty over 2,000 years ago. Arab traders brought cloves to the Venetians in Europe four hundred years later.
Where Are Cloves Grown?
The principle producer of cloves is Zanzibar in East Africa. Indonesia, Sumatra, Jamaica, West Indies and Brazil are the world’s other top producers.
Why Should I Eat Clove?
Cloves contain manganese, vitamins C and K, magnesium, calcium and fibre. Cloves also contain eugenol, a substance helpful for relieving pain, killing bacteria and reducing inflammation.
Home Remedies
Make a paste from one-quarter teaspoon clove powder and one teaspoon cinnamon oil. Apply this to the forehead for headaches or to any other painful area. To relieve a toothache, chew on a clove or dip cottonwool in clove oil and apply it to the painful area.
Throw Me a Lifesaver!
HEART HEALTH: A few grams of cloves per day boosted insulin function while lowering cholesterol, according to two reports presented at the 2006 Experimental Biology meeting in San Francisco. The clove study found that all participants who ingested cloves, regardless of the amount, showed a drop in glucose, triglycerides and LDL (“bad”) cholesterol levels. Blood levels of HDL (“good”) cholesterol remained unaffected. Clove oil was found to inhibit lipid peroxidation, which can lead to heart disease.
INFLAMMATION: Eugenol, a component in cloves, has been found to inhibit enzymes and pathways that lead to inflammatory conditions in human cell studies.
YEAST INFECTION: An animal study found a reduction in yeast infections when clove oil was applied to the infected area.
LUNG CANCER: One study found that when mice with induced lung cancer were given an IV clove infusion, cancer growth was reduced.
PAIN: A human study found that clove oil may be helpful in dentistry before a needle is injected into the gums. The subjects in the study reported feeling less pain.
PREMATURE EJACULATION: One study found when a cream containing clove was applied to the penis, men were able to increase the length of time before ejaculation.
Tips on Using Cloves
SELECTION AND STORAGE:
• Choose whole cloves whenever possible. The powdered form loses its flavour quickly.
• Fresh cloves release an oil when squeezed. Also, if a clove is fresh, it will float vertically.
• Whole and ground cloves should be stored in an airtight container in a cool, dark, dry place. Whole cloves can be kept for one year; ground cloves can be kept for six months.
PREPARATION AND SERVING SUGGESTIONS:
• Use a coffee grinder to grind whole cloves. Grind just before use.
• Use cloves in combination with other herbs to flavour meats.
• Add cloves when making pickles, stews, marinades or wines.
• Add ground cloves to your favourite cake, biscuit or pie.
by Chef J. Hugh McEvoy
Servings: 22 • Prep and cooking time: 30 minutes (but must be marinated overnight)
This recipe contains eight powerhouse foods.
INGREDIENTS:
⅛ teaspoon ground cloves
1lb/450g large prawns, raw
1floz/30ml tequila
2½ pints/1½l water
1 lemon, sliced
1 lime, sliced
2 green onions, chopped
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon dried ground chipotle chilli pepper
MARINADE INGREDIENTS:
1floz/30ml lime juice
1floz/30ml lemon juice
1 tablespoon tequila
4floz/125ml extra-virgin olive oil
8floz/250ml Pinot Grigio white wine
1 tablespoon green onion
1 tablespoon chopped coriander leaves
¼ teaspoon ground cloves
1 clove crushed garlic
GARNISH INGREDIENTS:
4oz/110g thinly sliced prosciutto or smoked French ham
1 bag crostini
DIRECTIONS:
Add water, tequila, cloves, lemon, lime, green onion, salt, pepper and dried chipotle peppers to a large saucepan. Bring ingredients to a rolling boil. Add prawns and cook just until prawns turn pink (less than 5 minutes). Do not fully cook. Drain prawns and run under very cold water. Peel and devein prawns. Set aside for next step.
In a large bowl, blend together all ingredients for marinade. Place peeled prawns into a large sealable bag. Add marinade to bag. Close tightly. Refrigerate marinating prawns in the bag overnight or a minimum of twelve hours. Toast ¼″ sliced French bread or use crostini. Brush toasted bread lightly with marinade. Place thinly sliced prosciutto or French smoked ham on toast. Remove prawns from marinade and place over toast with ham. Garnish each tapas with coriander.
BREAK IT DOWN …
Calories: 43; Total fat: 3g; Saturated fat: 0g; Cholesterol: 17mg; Sodium: 47mg; Total carbs: 1g; Fibre: 0g; Sugar: 0g; Protein: 3g.