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MEALS THAT HEAL

Think flavour, think cloves

How about some lemon clove cake?

Strong aroma Cloves

The clove tree is common in Indonesia and was cultivated on the islands of Ternate, Tidore, Bacan and the West coast of Halmahera. The Dutch extended its cultivation to several other islands in the Moluccas, but only after the end of the Dutch monopo ly, clove trees were introduced to other countries. The most important production area today is the island of Pemba, which together with Zanzibar forms one part of the state of Tanzania. The whole island of Pemba is covered with clove gardens. The short-lived Sultanate of Zanzibar and Pemba (1963-1964) had a flag showing two clove buds. Cloves are also grown on other East African islands, most notably, Madagascar. Cloves are an ancient spice and, because of their exceptional aromatic strength, have always been held in high esteem by cooks in Europe, Northern Africa and the greater part of Asia. Cloves are the immature unopened flower buds of a tropical tree. When fresh, they are pink, but when dried, they turn to a rust-brown colour. Measuring 12-16 mm long, they resemble small nails, with a tapered stem. The large end of the clove is the four-pointed flower bud. Cloves are sweetly pungent, astringent and strongly aromatic.

Cloves are best bought whole. As powder, their flavour quickly deteriorates. Being extremely hard, it is difficult to grind cloves with a mortar and pestle so an electric grinder such as a coffee grinder is recommended. Store in an airtight container out of direct light.

Cloves can easily overpower a dish, particularly when ground, so only very little need to be used. Whole cloves are often used to “stud” hams and pork, pushing the tapered end into the meat like a nail. . Cloves are often used to enhance the flavour of game, especially venison, wild boar and hare. They are used in a number of spice mixtures, including curry powders and pickles. Cloves also figure in the flavour of Worcestershire sauce. They enjoy much popularity in North Africa and the Middle East where they are generally used in meat dishes, though rice is often aromatised with a few cloves.

Traditional Chinese physicians have long used cloves to treat indigestion, diarrhoea, hernia and ringworm, as well as athlete’s foot and other fungal infections. In Ayurveda, cloves have been used to treat respiratory and digestive ailments since ancient times. The medieval German herbalists used cloves as part of anti-gout mixture. Early American eclectic physicians added cloves to bitter herbal medicines to make them more palatable. They were also the first to extract clove oil from the herbal buds, which they used on the gums to relieve toothache. Clove oil is still an active ingredient in several mouthwash products. An infusion of cloves will relieve nausea. The primary chemical constituents in cloves include eugenol, caryophyllene and tannins. Cloves are said to have a positive effect on stomach ulcers, vomiting and flatulence.

Finally, cloves are said to have aphrodisiac properties.

Now for a recipe.

Flour: 2 cups

Ground Cloves: quarter tsp

Salt: one-eighth tsp

Butter or margarine, softened: three-fourth cup

Granulated sugar: 1 cup

Egg: 1

Pure Lemon Extract: half tsp

Lemon Glaze

Confectioners’ sugar: one-and-a-half cups

Water: 2 tbsp Pure Lemon Extract: quarter tsp

Method: Mix flour, cloves and salt in a medium bowl; set aside. Beat butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg and lemon extract; beat until well blended. Gradual ly beat in flour mixture until well mixed.

Divide the dough into half. Form each half into a log about one-and-a-half inches in diameter and 9 inches long. Wrap in wax paper. Refrigerate for an hour or until firm.

Preheat oven to 350 degree Fahrenheit. Cut dough into quarter-inch thick slices. Place on ungreased baking sheets. Bake for 12 to 15 minutes or until lightly browned. Cool on baking sheets for a minute. Remove to wire racks; cool completely.

For the Lemon Glaze, mix confectioners’ sugar, water and lemon extract in a small bowl until well blended. Drizzle over cooled cookies. Let it stand until the glaze is set.

RISHI MANUCHA

Junior Sous Chef, Taj Connemara

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