Clove (whole)

A key pillar of the spice route, in the 17th century cloves were worth more than gold. Widely used in cuisine around the world, it is used to flavor both sweet and savory dishes. Demonstrating a sustained aromatic power, cloves are ideal for flavoring broths (studded on an onion), or preserves, as well as in marinades, poached meats, and stews. It is also used in baking and adds a very delicate flavor to apple compote. If you find the taste a little strong you can use only the heads of the cloves which have a more delicate and subtle flavor.Origin: Madagascar