Clove Melena Fair Seasonings, 110g

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 are widely used. This extract is used for the production of alcoholic beverages in the liqueur-distillery industry.

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 greased or stewed meat, poultry, minced meat, meat broths and sauces, cloves are most often combined with black pepper.

It can serve as a miracle addition to cereals (porridge, pilaf, etc.).

Spice is often added to marinades when preserving berries, fruits, vegetables, mushrooms, and fish. In Russian cooking, 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 punch, 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 flavor.

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 - chalk. For those products that do not require hygrote (for example, in sweet dishes or confectionery products), fakhivtsi should be used to vikorize the heads (droplets) of cloves.

In meat, herbs and marinades are used to add a hint of bitterness to them, however, it is better to add live bait. Meat, served with rice, fruit, prepared before baking, is best served with a handful of whole clove buds.

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

For example, to prepare better sauces, add black pepper to the berries, and cinnamon in confectionery products.

Depending on the seasoning, the methods of preparing the norm and the hour of laying the cloves are completely different. For example, in broths, soups, compotes, add 3 - 5 minutes before readiness, in meat after 10 - 15 minutes until the end of cooking, in dough and minced meat during the kneading process, until the end of 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 hardened as a whole, and when lubricated, they are crushed. 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 you instruct other spices to be mixed with cloves, change the amount by about half.

Country of virobnik - Madagascar.