Cloves are little things, but they certainly have a myriad big
uses.
Cloves are made of about 20 percent oil containing a strong
antiseptic called Eugenol, according to the spice encyclopedia
www.theepicentre.com.
Cloves are little things, but they certainly have a myriad big uses.
Cloves are made of about 20 percent oil containing a strong antiseptic called Eugenol, according to the spice encyclopedia www.theepicentre.com.
“Whole cloves or clove oil can also be used to calm a toothache,” said Hollister resident and food enthusiast Elizabeth Gage. “I don’t know why, but it’s not just folklore; I’ve tried it and it works.”
Clove, when mixed with zinc oxide, has also been used as a temporary tooth filling and as a natural remedy for nausea and indigestion.
The earliest record of cloves dates back to 400 BC in China. There were more references to clove around 200 BC when courtiers apparently kept clove in their mouths to avoid offending the emperor while addressing him.
Though clove is native to Indonesia, it is cultivated in Africa, South America and other areas of Asia. Cloves are actually the immature, unopened flowers of a tropical tree that need at least 60 inches of rainfall per year to thrive and a dry season for harvesting and curing.
“The whole clove is often used to decorate and flavor baked hams,” Gage said. “It is also used to make pomander balls – used as sachets in a closet – by piercing a whole orange in a decorative pattern.
Clove is a relatively mild spice, often found in Indian curries such as vindaloo and kormas. It should be bought and stored whole, as the powdered form’s flavor fades quickly. Because clove is extremely hard, use a coffee grinder to grind it. Store in an airtight container out of direct light.
“My favorite recipe using cloves is my mom’s chili recipe,” Gage said. “I call it ‘Seattle Chili’ because that’s where my mom was born, and because it’s certainly not a four-alarm Tex-Mex version. Instead, the cloves give it a mellow, almost nutty flavor.”
Elizabeth Gage’s Seattle Chili
1 pound regular (not extra lean) ground beef
1 onion, chopped
1 bay leaf
12 whole cloves
1 – 2 Tbs. chili powder
1 large can tomatoes and their juice
salt and pepper to taste
2 cans kidney beans, drained
Step 1: Start browning the beef over medium heat in a large skillet. Add the onion and cook along with the beef until the beef is no longer red and the onion is translucent.
Step 2: Add the bay leaf, cloves, chili powder and the tomatoes and juice. Let simmer over lowest heat for two hours, minimum. The chili is actually better if made ahead to this point and refrigerated overnight.
Step 3: When ready to serve, check the seasoning and add salt and pepper if necessary. Add the beans and heat until warmed through.
Step 4: Serve with saltines or as you like (over rice, with shredded cheese or sour cream; with chopped green onions and avocado chunks).
