Clove

Clove

Botanical name - Eugenia caryophyllus
Family - Myrtaceae

Prized for its distinct flavour and aroma, and also for its medicinal qualities, cloves are the immature buds of the evergreen tree Syzygium aromaticum , also known as Eugenia caryophyllus of the Myrtaceae family.

Clove is one of the most prized and expensive spices from the ancient times, along with nutmeg and pepper. Cloves were traded by Arabs in the Middle ages but in the 15th century, Portugal took over the trade. The Portuguese brought large quantities of cloves to Europe, mainly from Asia and valued it at seven grams of gold per kilogram. Later on, the Spanish, and then the Dutch dominated the trade until the seventeenth century.

Clove of commerce is the dried, fully grown but still unopened flower buds of the evergreen tree. Clove is largely used as dried whole buds. Ground clove is used for curry mixtures and clove oil is used for flavoring foods and in pharmaceutical perfumery industry. Cloves are used either whole or ground to provide flavor for both sweet and savory foods in pickling and the production of sauces and ketchups. As a medicine it is valued as a carminative, aromatic and stimulant.

Grades
• Hand picked
• Grade 1
• FAQ

Standard quality specifications

Hand picked Grade 1 FAQ
Khuker cloves max. % by mass.
3
5
10
Cloves below 10mm length max % by mass
15
25
N.A
Extraneous matter max % by mass
1
2
3
Moisture max. % by mass
12
12
14