Cloves (Syzygium Aromaticum)
They are native to the Maluku, East Island in Indonesia, and are commonly used as a spice. Cloves are available throughout the year, harvest on June, July, August, September and October. Under normal circumstances Indonesia produces more than 100,000 tons of clove in one year.
Cloves are used in :
- The cuisine, lending flavor to meats, curries, and marinades.
- Cloves may be used to give aromatic and flavor qualities to hot beverages.
- This spice is used in a type of cigarette.
- Cloves are used herbalism where the essential oil is used as an anodyne (painkiller) for dental emergencies.
- Cloves are considered acrid, warm, and aromatic, are notable in their ability to warm the middle, direct stomach downward.
Because the herb is so warming, it is contraindicated in any persons with fire symptoms and should not be used for anything except cold from deficiency.
As such, it is used in formulas for impotence or clear vaginal discharge from deficiency, for morning sickness or for vomiting and diarrhea due to spleen and stomach coldness.
The U.S. Food and Drug Administration (FDA) has reclassified eugenol (one of the chemicals contained in clove oil), is effective for toothache pain or a variety of other types of pain.
- Store both whole and ground cloves in a tightly sealed glass container in a cool, dark cupboard, dry place, away from direct heat or sunlight; keep tightly closed when not in use.
- Ground cloves may keep for up to three months, while whole cloves may stay fresh for about a year.
- In addition to judging by your nose, if you are uncertain about the freshness of stored cloves, before using place them in a cup of water. Those of good quality will float vertically, while those that are stale will either sink or float horizontally.
- Freezing is not recommended.
Spices and herbs bought in bulk will better retain flavor and potency if stored in containers with tight-fitting lids.
Cloves, ground, dried, commercially bottled or purchased in bulk – unopened or opened : 3-4 years
Storage time shown is for best quality only – commercially dried spices and herbs do not spoil, but they will lose their potency over time and not flavor food as intended. Best By, Best if Used By, and Use By dates on commercially packaged foods sold in the United States represent the manufacturer’s estimate of how long the product will remain at peak quality – in most cases, the dried spice or herb will still be safe to consume after that date, although it will lose potency over time.