Clove

One of the most prized and ancient spices of the Orient, the clove — the dried flower-bud of a member of the myrtle family — is considered the most fragrant of all. Cloves, indigenous to the Moluccas, are now produced commercially in Zanzibar, the West Indies and Madagascar. They have a powerful, intoxicating flavour that is slightly astringent and sweetly pungent. Cloves are used extensively in many cuisines for pickling and are also an essential ingredient in many spice mixtures, such as garam masala, Quatre Épices and Chinese Five-spice Powder. They should be used sparingly and whole cloves should be discarded after cooking. Cloves also contain an essential oil that is used in perfume, dental products, Indonesian cigarettes and food preservation. They are also regarded as being a powerful antiseptic and preservative. Available: widely.