Cloves (Syzygium aromaticum; Eugenia caryophyllata) 500g

Cloves are the small reddish-brown flower buds of the tropical evergreen tree Syzygium aromaticum believed indigenous to the Moluccas or Spice Islands of Indonesia. As early as 200 BC envoys from Java to the Han-dynasty court of China brought cloves that were customarily held in the mouth to perfume the breath during audiences with the emperor. During the late Middle Ages cloves were used in Europe to preserve flavor and garnish food. Cloves by weight exceeded the value of precious metal in the early spice trade. Strong of aroma and hot and pungent in taste cloves are used to flavor meats rice dishes and baked goods. Cloves are elemental in the traditional cuisines of China Sri Lanka North India the Middle East and throughout Arabia and North Africa. Europeans use cloves for sweets stewed fruits rice breads and pickles. In Europe and the United States Christmas is celebrated with clove-flavored wassail and mincemeat. Chinese five-spice powder contains cloves as do many curries garam masala Arabic baharat Moroccan ras el hanout Tunisian gâlat dagga Ethiopian berebere French quatre épices Mexican molé sauces and of course Worcestershire sauce. Curried Potatoes and Clove Rice: http://www.vegweb.com/food/rice/1502.shtml: 6 sweet potatoes sliced thinly 2 onions chopped 4 cloves minced Indian curry powder Cayenne pepper salt & pepper Vegetable oil Basmanti rice (for 4 people) Clove powder 1 cup Raisins (optional) In a large pot boil the potatoes until they are almost ready. In a large skillet heat enough vegetable oil to cover the bottom of your pan. Add the garlic and onions and fry them on medium heat until they are soft. Add the potatoes and sprinkle with salt and pepper. Then add curry powder to taste usually requires quite a bit depending on the potency of the curry. Sprinkle with Cayenne just to add a bit of a bite! Allow to simmer stirring regluarly until the rice is ready. In another pot prepare the rice. Once it is complete sprinkle with clove powder use sparingly as it is quite strong and add 1 cup of raisins. Mix well and serve as a side to the potatoes. N.B. If you dice up some cucumbers and mix them with non-dairy yoghurt it is a really nice side to take some of the bite off of the spice and to alternate between dishes. Cinnamon-Clove Barbecue Sauce: http://www.recipegoldmine.com/grillsauce/grillsauce63.html: 2 medium onions sliced 1 C. condensed tomato soup 3/4 C. water 3 T. vinegar 2 T. Worcestershire sauce 1 tsp. salt ¼ tsp. cinnamon 1 tsp. paprika ¼ tsp. black pepper 1 tsp. chili powder 1/8 tsp. cloves Combine all ingredients; heat and use to baste meat or fish. Makes 2 cups. Recipe can be varied with an orange juice base granulated orange peel sage honey and cloves. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Cloves for 'Inflammatory changes of the oral and pharyngeal mucosa. In dentistry for topical anesthesia.' 'Dosage: For mouth washes corresponding to 1 - 5 percent essential oil. In dentistry undiluted essential oil. Mode of Administration: Powdered ground or whole herb to obtain the essential oil and other galenical preparations for topical use.' 'Actions: Antiseptic; Antibacterial; Antifungal; Antiviral; Topical anesthetic; Antispasmodic.' Grieve's classic 'A Modern Herbal': 'The most stimulating and carminative of all aromatics; given in powder or infusion for nausea emesis flatulence languid indigestion and dyspepsia and used chiefly to assist the action of other medicines. The medicinal properties reside in the volatile oil. The oil must be kept in dark bottles in a cool place. If distilled with water salt must be added to raise the temperature of ebullition and the same Cloves must be distilled over and over again to get their full essence.' 'The oil is frequently adulterated with fixed oil and oil of Pimento and Copaiba. As a local irritant it stimulates peristalsis.' 'It is a strong germicide a powerful antiseptic a feeble local anaesthetic applied to decayed teeth and has been used with success as a stimulating expectorant in phthisis and bronchial troubles.' 'Fresh infusion of Cloves contains astringent matter as well as the volatile oil. The infusion and Clove water are good vehicles for alkalies and aromatics.' King's 1898 Dispensatory: 'Aromatic stimulant and irritant. Used to allay vomiting and sickness at stomach to stimulate the digestive functions and to improve the flavor or operation of other remedies and prevent a tendency to their producing sickness or griping. Dose from 6 to 10 grains.' This is a potent 5 to 1 powdered extract meaning that one gram of extract is equal in potency to 5 grams of herb. This extract is packed in 2's nitrogen-flushed safety-sealed dispenser bottle a sample of which is pictured above. Plum Flower is one of the most distinguished herb houses in the world. This is a pure herbal product with no additives. Extracted from sulfur-free and chlorine-free herbs for superior quality. Manufactured in a low-temperature water extraction process to preserve herb integrity. Extracted essential oils are replenished for proper potency. Strict quality control testing to ensure microbiological and heavy metal safety. Only powdered herb added to maintain purity (no artificial fillers such as lactose cellulose or starch used). TLC (Thin-layer Chromatography) tested to guarantee product quality. Plum Flower takes great care to preserve delicate herbal oils which are first evaporated using either a water or water-alcohol base in a process that never exceeds 100° centigrade. Sealed vacuum chargers precisely control the temperature ensuring that none of the oils are lost. Cheaper high-temperature methods are common industry practice but these tend to burn off the vital oils. The facilities in Lanzhou and Guang Zhou China scientifically test each batch of herbs before during and after the processing to make sure that all the active ingredients are present. Herbs are also tested to ensure that the formulas surpass all FDA guidelines regarding heavy metals. Those herbs exported to the U.S. are voluntarily submitted to the FDA for approval. Finally batches are regularly sent out for quality control testing in third-party labs to double-ensure that Plum Flower products are 100% free of pharmaceuticals preservatives and dyes. The Lanzhou and Guang Zhou factories are so clean they are certified by the Australian Government’s Therapeutic Goods Administration (GMP). These standards surpass any of the FDA and are considered the highest for any government agency in the world.