Spices cloves

India s traditional Ayurveda healers have used cloves since ancient times to treat respiratory and digestive ailments. Like many culinary spices, cloves help relax the smooth muscle lining of the digestive tract and eating cloves is said to be aphrodisiac. 

Quality requirements for various clove products is country specific. The American Spice Trade Association (ASTA) and Food and Drug Administration (FDA) recommendations for whole spice (clove) are illustrated in Table 8.10. 

The spice clove and its value-added products are used extensively for flavouring food and confectionery. Clove oil has many industrial and pharmacological applications. Most of the studies conducted so far pertain to the clove volatiles and very little attention has been paid to the nonvolatile constituents. Therefore, the phytochemical studies and biological activities of non-volatiles are worth examining. This may lead to identifying new properties and novel molecules. 

Srivastava, K.C. (1990) Antiplatelet components from common food spice clove (Eugenia caryophyllata) and their effects on prostanoid metabolism. Planta Medica 56(6), 501-502. 

Spices cloves. Optional allspice, aniseed, fennel, cinnamon, and cumin seed. 

Eucalypt—A tree from a species of Eucalyptus. Eugenol—The principal hydrocarbon compound in the scent and taste of the spices, cloves, and allspice. 

Srivastava, K. 1993. Antiplatelet principles from a food spice clove (Syzygium aromaticum L). [appears erratum in Prostagland. Leukotr. Essential Fatty Acids 48, 363-372 Prostagland. Leukotr. Essential Fatty Acids 49, 885. 

Properties Pale-yellow oil spice-clove odor. D 1.081-1.084, mp 19C, bp 268C, refr index 1.5739 (19C). Soluble in alcohol, ether and other organic solvents slightly soluble in water. Combustible. 

Products and Uses Usually included in room deodorants, toiletries, colognes, hair tonics, and hand creams. Fragrance variously described as spice-clove, floral-carnation, or vanillin. 

The most important considerations in marketing and estabUshing a crop from a new source are constancy of supply and quahty. Eor some spices, it is difficult to reduce labor costs, as some crops demand individual manual treatment even if grown on dedicated plantations. Only the individual stigmas of the saffron flower must be picked cinnamon bark must be cut, peeled, and roUed in strips mature unopened clove buds must be picked by hand and orchid blossoms must be hand pollinated to produce the vanilla bean. 

Chill Powder. Chili powder is a commercial blend of several spices, ie, chili peppers, oregano, cumin seed, onion and gadic powders, aUspice, perhaps cloves, and others. Chili powder is the basic flavor for many highly spiced dishes, among them chili con came, and is used in cocktail sauces and ground meats. 

Gloves. The clove spice is the dried unopened buds of the evergreen tree, Eugenia caryophyllus Thumb (Myrtaceae). This tree is also called Sj gium aromaticum L. Other botanical names are used, but some discrepancies exist as to the proper nomenclature. The tree is indigenous to the Molucca Islands. 

In 1993, the United States imported nearly 22 x 10 kg of essential oils at a total value of almost 190 x 10 , an increase over 1992 of ca 2.3 X 10 kg and 935,000. Table 1 fists the quantities and values of 35 imported essential oils. The United States exports seven principal essential oils orange, lemon, peppermint, spearmint, cedarwood, clove, and nutmeg. The latter two are not grown in the United States but are imported as dried spice, processed for oil, and then exported. 

Clove bud oil is frequendy used iu perfumery for its natural sweet-spicy note but the greatest appHcation is iu the davor area iu a large variety of food products, including spice blends, seasoniugs, piddes, canned meats, baked goods, ready-made mixes, etc. As iu the case of cinnamon bark oil, its well-known antiseptic properties make it ideal for appHcation iu mouth washes, gargles, dentifrices, and pharmaceutical and dental preparations. Candy, particulady chewing gum, is also davored with clove bud oil iu combination with other essential oils. 

Also notable is the unique sweetness response profile of fmctose compared to other sweeteners (3,4). In comparison with dextrose and sucrose, the sweetness of fmctose is more quickly perceived on the tongue, reaches its iatensity peak earlier, and dissipates more rapidly. Thus, the sweetness of fmctose enhances many food flavor systems, eg, fmits, chocolate, and spices such as cinnamon, cloves, and salt. By virtue of its early perception and rapid diminution, fmctose does not have the flavor-maskiag property of other common sugars. 

Wlirz-mittel, n. condiment, -nagelein, n. -nelke, /. clove. -stofF, tn. aromatic essence, -wein, m, spiced wine. 

Simmer 1 cup of fresh or 1/2 cup dried elderberries in 3 cups of spring water add 1/8 tsp. powdered cloves, 1/4 tsp. powdered cinnamon and 1 inch of fresh chopped ginger root. Mash the berries with the water and spices and simmer at a low boil for 1/2 hour. Strain. Return the liquid to the cooking pot and... 

In autumn, try simmering elderberry wine with warming spices such as cinnamon, cloves and ginger. Not only does it taste delicious and warm you when taken hot before bedtime, it benefits coughs, colds, flu, asthma and sore throats. A dash of lemon juice is also delicious in elderberry wine. 

The discovery of fennel, cumin and coriander seeds at some ancient burial sites suggests that taste and/or smell was incorporated into human cultural practices very long ago. A few cloves in a charred vessel formd in a settlement on the banks of the Euphrates in Syria have been dated to about ryoo BC and because cloves grew thousands of miles to the east in the Spice Islands, this suggests that NP-rich products were being trade over very long distances at an early stage in human history. ... 

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