Cloves
A dried flower bud with a warm, sweet and pungent aroma. Used in small quantities in stocks, stews and baking; its nutritional contribution per serving is minimal.
What it offers and why to use it
A dried flower bud with a warm, sweet and pungent aroma. Used in small quantities in stocks, stews and baking; its nutritional contribution per serving is minimal. Add one or two cloves to a pan and remove before serving. In ground spice mixes, weigh a small amount so they do not dominate.
A dried flower bud with a warm, sweet and pungent aroma. Used in small quantities in stocks, stews and baking; its nutritional contribution per serving is minimal.
From shopping to cooking
Choose
Choose whole cloves with intact heads and a distinct aroma. Ground cloves lose potency sooner and cannot easily be removed from stock.
Store
Store in an airtight container in a dry place away from light and heat.
Prepare
Add one or two cloves to a pan and remove before serving. In ground spice mixes, weigh a small amount so they do not dominate.
How to make the most of it
Good pairings
Use in the recipe quantities to complement vegetables, pulses or sauces.
How to substitute it
A substitute must account for texture, intensity and allergens; equal quantities are not always suitable.
Recipes with cloves
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