Clove Powder

Cloves are Sweet, Pungent, AstrIngent In Taste

Use in meats, sauces, curries,rice adds delicious aroma; anesthetic

Pure single spice, 100% natural, no preservatives

$4.50
Quantity : / Select? :
/ Add to Cart

Cloves are the unopened flower buds of a small evergreen 50 ft tree, native to 'Moluccas' or 'spice lands'. It is the buds that are harvested and dried in the sun. India, Indonesia, Madagascar, Tanzania, Sri Lanka, Malaysia and Grenada are the main producers of this spice. Cloves have a unique unparalleled taste which is strong yet at the same time pleasing, burning yet at the same time numbing, Used in savory foods and at times in sweets. Cloves impart a wonderful mouthwatering aroma in foods. Essential to Indian Garam Masala, Indian meat dishes, Pulaos and added to many Indian Curries.

Integral to cooking year round, spices are supremely important to have in your pantry. It's impossible to imagine many dishes without their distinctive spices and seasonings. Whether you would like your dish flavored bold or subtle, spices add a taste dimension to meals that is simply irresistible.

Spices enhance the natural properties of foods and are an important part of the complex and magical flavors of ethnic cuisines. Spices are high in flavor yet low in fat, calories and sodium offer the opportunity to explore new tastes.

(close)

Ground cloves

Uses of ground cloves:

1. In chutneys
2. In curries
3. German bread
4. Flavoring onions
5. In marinades
6. Use whole in pilafs
7. Cloves are used in spice cookies and cakes
8. A basic component of the Indian spice mix called garam masala

Chole (Punjabi Channa Masala)
Ingredients:
2 small cans of chickpeas (or 10oz. chickpes soaked for 4 to 6 hours or overnight)
2 tbsps vegetable/ canola/ sunflower cooking oil
2 bay leaves
5-6 cloves
3-4 green cardamoms
1 black cardamon
5-6 peppercorns
3 medium onions 2 quartered and one thinly sliced
2 tbsps garlic paste
1 tbsps ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
2 tsps garam masala
1"piece of ginger julliened
1 tsp. of amchur powder
2 tbsps fresh coriander leaves chopped fine
Method :
Boil 2 quartered onions, ginger, garlic, black cardamom in 4 tbsp. water and then grind together into a smooth paste.
Heat the oil in a deep, thick-bottomed pan on a medium flame.
Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.
Add the remaining sliced onion and fry till light golden.
Add the onion paste and fry till the oil begins to separate from the paste.
Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala and bring to a boil till all garbanzos are soft and tender. Add Amchur and mix. Mash some garbanzos to make the curry thick.