Clove spice

Clove

History

The clove tree is a medium sized symmetrically shaped tree with smooth grey bark canopy has a cone shape. Fully matured trees grows upto 15 -20m. It is believed to be originated in Maluku Islands in Indonesia. Clove along with nutmeg and pepper were highly prized in Roman Era. 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 Malku Islands and valued it at seven grams of gold per kg. Later the Spanish then the Dutch dominated the trade till the seventeenth century. The French introduced clove to Mauritius in the year 1770 subsequently the cultivations were introduced to Guiana, Zanzibar, West Indies and most of the Brazil. It is not known how and when clove was introduced to Sri Lanka but may be the Arab traders or Colonial rulers may have brought the plant to the country as Sri Lanka was a major trading hub for spices during that time.

Products and Uses

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. Clove oil either can be colourless or yellow. If exposed to sunlight it may turn into dark colour. 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. In medicine it is valued as a carminative, aromatic and stimulant. It is being used in cigarette industry as a flavoring agent. Clove oil is used in perfumes, in dentistry and a clearing agent in microscopy.

Varieties

No specific varieties have been identified. However there are trees produce bigger size clove buds which are called as “Bothal Karabu”.

This grade of cloves is minimum 99% free from impurity, well sorted manually with less than 10% headless, free from coco-cloves / white cloves and almost no baby cloves.