Clove (Lavang)

Cloves (Syzygium aromaticum) are the aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to Indonesia and used as a spice in cuisines all over the world. Cloves are harvested primarily in Indonesia, Madagascar, Zanzibar, Pakistan, and Sri Lanka; they are also grown in India under the name Laung.
The clove is native to the North Moluccas, the Spice Islands of Indonesia. It is cultivated in Brazil, the West Indies, Mauritius, Madagascar, India, Sri Lanka, Zanzibar and Pemba.

Culinary uses :
Cloves have historically been used in Indian cuisine (both North Indian and South Indian). In North Indian cuisine, it is used in almost all rich or spicy dishes as an ingredient of a mix named garam masala.
Dried cloves are also a key ingredient in Indian masala chai, a spiced tea.
Cloves are used in cheeses, often in combination with cumin. Cloves are an essential ingredient for making Dutch speculaas. Furthermore, cloves are used in traditional Dutch stews like hachee.

Medicinal uses :
Cloves are used in Indian Ayurvedic medicine, Chinese medicine, and western herbalism and as a painkiller for dental emergencies. Ayurvedic healers have used Cloves since ancient times to treat respiratory and digestive ailments. Traditional Chinese physicians have long used cloves to treat indigestion, diarrhea, hernia, and ringworm, as well as athlete’s foot and other fungal infections.
Cloves are said to have a positive effect on stomach ulcers, vomiting, flatulence, and to stimulate the digestive system.

Flavour :
Sweetly pungent, astringent and strongly aromatic.

Other names :
Cengkeh (= Indonesian).

Copyright © 2020 | Hindoefood.eu | info@hindoefood.eu