Introduction:
Cloves are dried flower buds of the clove tree, which is originally native to Indonesia. They are used both as a spice and as a remedy. Their flavour is pungent and aromatic and in this country they are especially known from Christmas baking.
Use/Preparation:
In the kitchen, cloves are mainly added to dishes that are difficult to digest, such as red cabbage, sauerkraut, hearty meat and fish dishes as well as marinades, sauces and soups, curries and chutneys. At Christmas time they are used to flavour mulled wine, punch and Christmas biscuits.
Health:
Eugenol, the essential oil found in cloves, is thought to have analgesic, disinfectant, antiviral and fungicidal effects. Cloves are said to help with toothache, bad breath, stomach problems as well as coughs and colds.
Alternatives:
Allspice is a good substitute for cloves. The aroma is very close to that of cloves, which is why it is also called clove pepper.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 274/1140 |
| Fat | 13 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 65,5 g |
| Sugar | 2,4 g |
| Protein | 6 g |
| Salt | 0 g |
