Bulk Clove – Ground
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Product Data
| Scientific Name | Syzygium aromaticum |
|---|---|
| Origin Countries | Indonesia, Sri Lanka and Madagascar |
| Product Uses | Marinades and rubs, sauces,curries and sauces |
Production & Sourcing
Ground cloves are made by processing dried clove flower buds into a fine powder. First, the flower buds of the clove tree are carefully harvested in tropical regions. These buds are then dried in the sun, which removes their moisture and concentrates their flavor. Once fully dried, the buds are ground into a fine powder using specialized equipment. This grinding process breaks down the buds into tiny particles, resulting in ground cloves. The ground cloves have a deep reddish-brown color and a strong, spicy aroma.
Applications
- Spice Blends
- Bakery
- Confectionary – Hard
- Ethnic and Regional Cuisines
- Meat and Poultry Processings
- Marinades and Rubs
- Sauces
- Beverages – Wet
- Soups
- Curries and Sauces
- Pickled Products
- Paleo
- Vegan Cooking
- Private Label
Functionality
- Antioxidant
- Aromatic Ingredient
- Flavor Enhancer
- Nutrients
- Color Enhancement
Benefits
Ground clove has a strong, intensely spicy, and slightly sweet flavor with a touch of bitterness. The flavor is similar to that of organic whole cloves but more concentrated due to the grinding process. It’s used in small quantities due to its potency, as an excess can overpower a dish.
Ground clove is a fine powder with a smooth texture. Unlike the organic whole cloves, there is no woody or fibrous element. This makes it easier to incorporate into recipes and ensures even distribution of flavor.
Ground clove is a deep reddish-brown color, slightly darker than the color of organic whole cloves. The color is a result of the drying and grinding process.
Clove, in its ground form, retains many of the nutrients found in the whole spice. It’s a good source of manganese, fiber, vitamins like vitamin K and vitamin C, and antioxidants. However, because ground clove is used in smaller quantities than whole cloves, its nutritional impact per serving is relatively low.
Ground clove is a versatile spice used in cooking, baking, and beverage preparation. Its concentrated flavor makes it ideal for adding warmth and complexity to various dishes. It’s a common ingredient in spice blends, desserts, marinades, and more.
Ground clove possesses a strong and aromatic scent. When used in cooking, the heat activates its aromatic compounds, releasing a rich and inviting fragrance that can fill the kitchen.
Ground clove can provide a strong contrast to other flavors in dishes, particularly in sweet recipes. Its intensity can balance the sweetness of desserts like pumpkin pie or gingerbread. It’s also used to contrast the richness of savory dishes, providing depth and a unique spicy note.
Ground clove has been used in various cuisines around the world. It’s a common ingredient in traditional dishes from Indian, Middle Eastern, European, and Asian cuisines. Its unique flavor and aroma have contributed to the development of regional flavor profiles.
Like whole cloves, ground clove is generally safe for most people when used in culinary quantities. However, some individuals may be sensitive to its intense flavor or allergic to clove. As with any spice, it’s recommended to use ground clove in moderation, especially if you’re trying it for the first time. Additionally, consuming large amounts of ground clove may lead to digestive discomfort due to its potent flavor.
Uses in manufacturing
Ground cloves are often incorporated into various spice blends used in food manufacturing. These blends might include curry powders, masalas, and seasoning mixes for snacks, chips, and other packaged foods.
Ground cloves are used in the production of baked goods such as cakes, cookies, muffins, and pastries to add a warm and spicy flavor. They are also used in confectionery items like candies, chocolates, and dessert sauces to provide complexity to the overall taste.
In food manufacturing, ground cloves are included in sauces, marinades, and dressings for meats, poultry, and seafood. Their strong flavor can penetrate and enhance the taste of these products.
Ground cloves can be added to processed meat and poultry products like sausages, meatballs, and ready-to-eat meals to provide a unique flavor profile and enhance sensory appeal.
Food manufacturers aiming to recreate specific ethnic or regional flavors often use ground cloves to achieve authenticity. For example, in products targeting Indian or Middle Eastern cuisines, ground cloves can be a crucial component.
Ground cloves are used in the production of soups, sauces, and gravies to provide depth and complexity to the flavor profile. They can be used in both savory and sweet applications to balance and enhance other ingredients.
Ground cloves are employed in the production of various beverages, including spiced teas, mulled wines, and flavored hot beverages. They contribute to the aromatic and flavorful characteristics of these drinks.
Ground cloves are sometimes used in seasoning mixes for snacks like popcorn, chips, and nuts. They can add a unique twist to familiar snack flavors.
In processed foods like ready-to-eat meals, frozen entrees, and convenience foods, ground cloves can be used to add complexity to the taste profile and create a distinct product identity.
Ground cloves can be incorporated into salad dressings, dips, and spreads to provide a unique flavor dimension that stands out.
Ground cloves are used in the production of pickled products such as pickles and chutneys, adding a spicy and aromatic note to the final product.
Main producing countries and Harvest time
Indonesia, Sri Lanka and Madagascar are some of the top producers of cloves. Cloves are harvested right before the flower matures. It is generally harvested twice a year, during the late summer and winter seasons.
