Origin and cultivation of cloves from Madagascar
Madagascar cloves come from a tree native to Southeast Asia, grown in the Sambava region of Madagascar. Renowned for its tropical climate and fertile soils, this region offers ideal conditions for the growth of clove trees. Hand-picked and sun-dried, our cloves are of exceptional quality. They are distinguished by their dark brown color, characteristic nail shape and intense, aromatic flavor. Madagascar cloves offer a unique flavor, pungent, warm and slightly sweet. Their aroma is powerful and enchanting, with notes of clove, eucalyptus and cinnamon.
Culinary use and benefits
Madagascar cloves are a versatile ingredient that can be used in both savory and sweet dishes. They give a delicious flavour to meats, fish, vegetables, desserts and hot drinks. Madagascar cloves are also rich in antioxidants and antibacterial agents. They are known for their digestive, anti-inflammatory and analgesic properties.
Directions for use
To preserve their full flavor and aroma, Madagascar cloves should be stored in a cool, dry, dark place. Cloves are a powerful ingredient. It is therefore important to use them sparingly. Start by adding one or two cloves to your dish and gradually increase according to your taste. Madagascar cloves are rich in fiber, manganese and vitamins C and E. Madagascar cloves are not recommended for pregnant and breast-feeding women. It is also contraindicated in cases of allergy to spices.
Reviews
There are no reviews yet.