Clove melena Ministry of Spices 200g

The spice of cloves in the finished form is dried flower buds, which contain a characteristic baking relish and a deep, strong aroma. They can be sold either in their entirety or in smaller form. In cooking, cloves have found the greatest use. This extract is used for the production of alcoholic beverages in the liqueur-distillery industry.

Melena cloves are often one of the main components in masala spices, the popularity of which has recently expanded far beyond Asian countries.

The most popular among them is “garam masala”, which is a mixture of spices that is usually added at the end of cooking herbs to add a remaining fresh aroma.

Cloves are added to meat, fish, mushroom soups, and other herbs, including vegetables. When preparing lubricated or stewed meat, poultry, minced meat, meat broths and sauces, cloves are most often combined with black pepper.

It serves as an excellent addition to cereals (porridge, pilaf, etc.).

Spice is often added to marinades when canning berries, fruits, vegetables, mushrooms, and fish. In Russian cuisine, they are placed in jam and dough, intended for baking bakery and confectionery products.

Cloves are steeped or combined with other spices in licorice herbs, such as punches, mousses, etc.

Cloves are included in many sauces, including mayonnaise. It is especially good in herbs prepared with meat by-products - jellied meat, saltison, pates.

Dried clove buds are added to compotes, whipped cream, mulled wine and punch to add flavor and aroma.

Cloves are a very strong spice, so steeping them in home cooking requires special care and respect. When cooking hedgehogs, cook them in very small pieces. Otherwise, it may not only overpower the aroma of any other spice, but also overwhelm the natural taste of the products that are being cured.

It is necessary to use it carefully, so that when heated, the bakedness of the taste will intensify, and the smell will weaken. Therefore, it is not recommended to add cloves to herbs, which will be dried after an hour of heat treatment. To prepare herbs, it is better to use whole cloves, and for sauces - melena. For those products that do not require hygrote (for example, in sweet dishes or confectionery products), fahivtsi should be used to vikorize the heads (droplets) of cloves.

When using meat herbs and marinades to add a hint of bitterness, it is best to add stalks. Meat, mixed with rice, fruit, prepared before baking, topped with a handful of whole clove buds.

Cloves are best used in cooking in a storehouse of various spices.

For example, for preparing sauces, it is best to add black pepper to berries, and cinnamon to confectionery products.

It is important that the type of pickling and the method of preparation and the hour of laying the cloves vary greatly. For example, in broths, soups, compotes they are added 3 - 5 minutes before readiness, in meat - 10 - 15 minutes before the end of cooking, in dough and minced meat - during the kneading process, until the end of the heat treatment.

The norm for adding cloves for soups, broths and compotes is 1 - 2 buds per 1 liter of liquid. When cooking meat, you can cook up to 2 buds. Moreover, when the product is about to be extinguished, the cloves are put into the whole appearance, and when lubricated - into the chalk. The dough usually contains 4 - 5 buds of cloves per 1 kg of dough.

Syringe must be mixed with no more than 2 - 4 small buds of cloves per 1 kg of syrup. Add cloves in berry, fruit and vegetable marinades to 3 - 4 g per 10 liters of filling, in mushroom marinades - 2 g per 10 kg of product. If other spices are mixed with cloves, change the amount by about half.