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By Anne Willan
Published 1989
More pungent than cinnamon, clove has many of the same uses. It is a tiny dried flower bud picked before it opens, and comes from a large tree that grows within 10 degrees of the equator. Clove is at its best near the ocean, and the island of Zanzibar is now the main center of clove growing, although the plant originates from southeast Asia. The nail-like shape of a clove has given rise to its name, which comes from the Latin clavus, or nail. It is well-suited to studding meat or fruit. Clove is used in savory dishes, especially stocks and stews, and often a clove is inserted into an onion so that it may be retrieved after cooking. Whole and ground cloves appear in desserts, particularly those with apple. Indian cooks use clove in pilafs, braised dishes, tomato sauce, and to flavor cooking oil. It should be used in moderation, as its flavor is intense. Clove oil contains a mild anesthetic, which is still commonly used to alleviate toothache.
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