Dry Cloves (Luong) - small, dried, reddish-brown flower bud of the tropical evergreen tree of the myrtle family. They have strong, sweet aroma and hot, pungent taste, Cloves are best bought whole and ground, if necessary. They have been used in India for thousands of years, not only in cooking, but to sweeten the breath and to relieve the pain of toothache. They contain a mild anesthetic. Whole cloves are frequently used to flavor meat dishes, curries, and soups.
Clove is scientifically known as syzygium aromaticum, belonging to the family Myrtaceae.
The name Clove originated from the French name Clou, meaning nail, but the commodity has its roots of origin in Indonesia. The clove tree grows up to 8-12 meters tall with large oval shaped leaves. The buds are ready for harvesting when they are bright red and dried and until they turn brown in colour.
Common Indian names for Clove are Grambu in Malayalam, Lavangam in…More
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