Clove

Cloves (Syzygium aromaticum), also known as laung, are popular spices used in a variety of cuisines and for their properties as a medicinal herb. Belonging to the Myrtaceae plant family and native to Indonesia, cloves are the richly scented flower buds of a tree. The spice is rich in essential oils which give it its sweet, sharp, and warming flavors. Clove is also extensively used in perfumery, dentistry, in cigarettes, as a herbal remedy, and as a spice in flavoring food and drinks. Its aromas are a welcomed part of the holiday season and its culinary use is vast. In this post, I will explore the processes of the clove life cycle that leads the spice from bud to flavorful dish.

Clove trees

Clove trees are those belonging to the Myrtaceae family, which includes eucalyptus, guava, and other tropical and subtropical plants. Clove trees are evergreen, primarily grown in monoculture and tend to be either four or five-meter tall. Cloves grow in tropical and subtropical climates around the world. Indonesia is the largest producer of cloves, contributing nearly 75 percent of the production of the world’s cloves, followed by India and Sri Lanka, who typically produce 5-10 percent each.

Clove tree cultivation

Clove trees must be carefully managed in order to produce ideal results. A well-preserved and managed clove tree will produce for about 40-45 years. Before planting clove trees, the soil must be tested for the correct pH levels of 5.4 to 6.3 and it should have an ideal water supply for irrigation. Fertilizer must also be applied in order to ensure the growth of the tree, as it has a large root system.

After planting, trees should be heavily pruned every three years and require plenty of light, water and fertigation in order to produce health buds and blossoms. Clove trees should also be harvested in cycles. The recommended time frame is three years, where some of the tree is cut, yet the majority is left to grow and produce. Properly harvesting the trees helps maintain their productivity.

Flowering and harvesting

Clove trees are relatively fast-growing and propagate through the production of small, white blossoms with fragrant, delicate appearances. Clove flowers develop in bundles of five to twelve shoots and follow an alternate bearing cycle. The flowering time varies greatly between individual trees, located in different geographical regions and growing conditions, however, it usually lasts from June to August. It will usually take three years until the first harvest can occur.

The harvesting process begins the moment the buds reach the highest degree of maturity. Harvesting of the flowers can be done either manually or mechanically, depending on the respective farm. Manual harvesting is most common, however, as the buds must be removed in the most efficient way. Once the blossoms are cut, the buds are left in the sun to dry out. Since there is a risk of losing moisture due to sun exposure, the buds must turn red before further processing.

Processing

The second step in the production of cloves begins with removal of their stems, a process known as de-stemming which is done by hand. The stems of the buds are then separated from the calyxes with the help of machines. The stem is then sent for burning and the calyxes, the parts with the clove buds, is collected and placed in silos in order to further dry and darken in color. The aim of this process is to reduce the moisture content of the clove to 12-15%, making it ready for packaging.

Packaging

Once the clove has reached the desired moisture content, the clove is then placed into bags for shipping and storage. The packaging process involves a series of checks that ensure that the moisture level is correct, that clove dust and residues are removed, and that all macro- and micro-organisms, if present, are eliminated. This process also helps protect the cloves from moisture during transportation and storage, further helping to extend their shelf life.

Marketing

Clove is an in-demand seasoning and an important product for spicery. While some cloves are shipped immediately to their intended destinations, such as supermarkets or other retail stores, other cloves are processed further and repackaged into small containers to meet market demand. The cloves, when sold, come in various forms including whole, ground, and oils.

Consumption

Cloves have been and continue to be used to enhance the flavor of many foods and drinks. Cloves, when whole, are added to soups, marinades, and braised dishes, while ground cloves are popular in numerous desserts and pie fillings. Clove can also be found in beverages such as tea, mulled wine, and even coffees. Its delightful flavor profiles of sweet and spicy make it a welcomed addition to many meals.

In conclusion, cloves are a popular spice used in a variety of recipes and cuisines, both in and out of the home. The journey of a clove bud to dinner plate is a long and intricate process that begins with careful cultivation and pruning of the clove tree to flower, harvest, drying, de-stemming, and more, until it becomes the spice we have come to know and love. Clove trees are the key to getting cloves on our dinner plates, and with special care, they can bear aromatic blooms that are enjoyed around the world.