Cloves (Whole) – Certified Organic

Description

Cloves (Whole) – Certified Organic
AKA: Eugenia Caryophyllus
Product of: Sri Lanka
Pack Size: 25g | 50g | 100g | 250g | 500g
Organic Certification: GB-ORG-02; NL-BIO-01; GB-ORG-04

Non-GMO:
This product has been produced without the use of genetically modified organisms (GMOs) or their derivatives, nor been irradiated.

Packaging:
25g | 50g | 100g | 250g | 500g – packed into food grade, foil lined, zip lock (resealable), stand up pouches, Made with superior quality KRAFT PAPER.

Packs are multi-material and multi-layer to increase shelf life of the product and provide a barrier protection against moisture, odours, and UV light.

Additional Information:
Cloves are the hard, dried flower buds of an ever- green tree of the myrtle family, from SE Asia. Very aromatic with a strong pungent flavour, they are used in spicy dishes, in sweet and savoury recipes and in warming hot drinks. Renowned to help sooth toothaches before that dentist visit. Ingredients: Cloves. Storage: Cool, dry & hygienic; away from direct light & strong odours.

The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety of sweet and savoury dishes. Cloves can be used whole or ground to impart a strong sweet but spicy and peppery flavour so should be used in moderation to avoid over seasoning.

The pungent, sweet flavour of the clove lends itself perfectly to meats such as beef or venison, as well as fruits such as apples, oranges and plums and to pickled vegetables. Spike an onion with cloves and place it into a meat stew or casserole, add a few cloves to chilli con carne, spice up boiled rice or pop a clove into a bouquet garni. When baking a ham, spike the boiled ham with cloves so that the flavour permeates the meat during baking. Apples and cloves are a perfect combination and cloves are also an essential ingredient of mulled wine or warm punches.

The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety of sweet and savoury dishes. Cloves can be used whole or ground to impart a strong sweet but spicy and peppery flavour so should be used in moderation to avoid over seasoning.
Insert whole cloves into baked hams or oranges, apples or onions to add flavour or add ground cloves to curries.

It’s best to grind whole cloves into powder, using a mortar and pestle, just prior to using them to ensure flavour and freshness are at their peak. To stud an ingredient with cloves, stick whole cloves into it so that the bud heads protrude. Make sure to remove whole cloves before serving as they have a strong, pungent and slightly unpleasant flavour on their own.

Storage Advice:
“How long do spices last?”

Depends on both the type of spice and the conditions under which they are stored. Correctly dried and stored spices do not actually spoil. But over time, they will lose their potency, aroma and flavour.

As a general rule, whole dried spices (not been ground) will last much longer than ground and can last for 1 to 3 years. Pre-ground spices do still always work very well but if possible buy the spice whole and grind it just before you use it. It is also never a bad idea to freeze any spare, try to remove as much air as possible and make sure it is kept sealed in the freezer to avoid moisture.

Here are some tips for maximising the shelf life of your spices:
• Store in an airtight container.
• Store in a cool, dark cupboard.
• Store away from direct heat or sunlight.
• Keep lid tightly closed when not in use.

Please contact us if you require any further information or for quotes on larger pack sizes.