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Cloves Ground 1 Oz. - Culinary- the Elder Herb Shoppe
Price
$11.32
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This listing is for 1 - reclosable package of 1 oz. Ground Cloves Powder. All orders are shipped same or next day depending on when payment is received.
Botanical Name: Syzygium aromaticum
Product Notes: Ground cloves are intensely aromatic and richly flavored. Cloves are the dried, unopened flower buds of the clove tree. The rich, pungent flavor of ground cloves is favored in gingerbread and other baked goods. It's also delicious in curries, chilis, sauces and stewed fruits or vegetables.
Origin: Madagascar
Whole Cloves come from a tree with the Latin botanical name of Syzygium aromaticum, where the flower buds are dried to produce this popular spice. The tree is native to India and Indonesia, but is also found in Sri Lanka, Pakistan, Zanzibar and Madagascar. For many, some of our earliest childhood memories is crafting a pomander ball out of an orange, by sticking bulk Cloves into the orange's skin. The sweet and spicy smell helps us celebrate the winter holidays.
Utilized throughout the world's cuisines, this is one of the most commonly used spices. Cloves can be added to tea to liven it up, as well as heated fruit and wine punches that use cranberry for a flavor base. Caribbean jerk seasoning also takes advantage of the aromatic pungency of this spice, and is typically combined with citrus juice to deliver the desired tropical result. A jerk seasoning with Ground Cloves can be used on chicken, pork tenderloin or chops, beef steak, even stir fry or pasta dishes.
Cloves are also used in a great many Indian dishes. Curries often showcase it, as do accompaniments like chutney. Desserts that utilize cinnamon, nutmeg and allspice also often include this spice. You can simmer pears with cranberries and the spice for a wonderful end to any meal. Cakes, quick breads and cookies often call for it as well. Dishes such as chili and mole sauce also may benefit from this delicious spice.
Recipe Below:
Chicken Pies
Ingredients
for the dough
1 1/2 teaspoons active dry yeast
2 fluid ounces (1/4 cup) warm water
3 3/8 cups all-purpose flour
4 tablespoons rice flour or cornstarch
1 teaspoon salt
3 tablespoons butter, melted
1 egg, beaten
6 fluid ounces (3/4 cup) water
for the filling
3 tablespoons vegetable oil
3 ounces (1 cup) cabbage, chopped
3 ounces (1 cup) green beans
1 medium onion, peeled and finely chopped
1 green pepper, diced
2 garlic cloves, peeled and crushed
2 chicken breasts, boiled or broiled, and cut into small cubes
1 teaspoon white pepper
1 teaspoon salt
2 egg yolks, for brushing
Directions
Start by making the dough. In a large bowl, dissolve the yeast in the warm water. Stir in the flour, the rice flour or cornstarch, salt, melted butter, and beaten egg. Add the water gradually and knead for 5 to 6 minutes until the dough is smooth and elastic. Cover the bowl with a damp cloth and set aside in a warm place for at least 1 hour until the dough has doubled in size.
In the meantime, make the filling. Heat the vegetable oil in a pan. Stir-fry the cabbage, green beans, onion, green pepper, and garlic until tender. Add the cooked chicken and season with white pepper and salt. Stir for a few minutes.
Preheat the oven to 400°. Divide the dough into 30 equal pieces. Roll out each piece on a lightly floured surface into 4-inch circles.
Place a tablespoon of the filling in the center of each circle. Brush the edges with egg yolk and cover each circle with another circle of dough. Pinch the edges together with a fork to seal. Brush the tops of each circle with egg yolk.
Bake for about 20-25 minutes until light brown. Arrange in a serving dish and serve hot.
Botanical Name: Syzygium aromaticum
Product Notes: Ground cloves are intensely aromatic and richly flavored. Cloves are the dried, unopened flower buds of the clove tree. The rich, pungent flavor of ground cloves is favored in gingerbread and other baked goods. It's also delicious in curries, chilis, sauces and stewed fruits or vegetables.
Origin: Madagascar
Whole Cloves come from a tree with the Latin botanical name of Syzygium aromaticum, where the flower buds are dried to produce this popular spice. The tree is native to India and Indonesia, but is also found in Sri Lanka, Pakistan, Zanzibar and Madagascar. For many, some of our earliest childhood memories is crafting a pomander ball out of an orange, by sticking bulk Cloves into the orange's skin. The sweet and spicy smell helps us celebrate the winter holidays.
Utilized throughout the world's cuisines, this is one of the most commonly used spices. Cloves can be added to tea to liven it up, as well as heated fruit and wine punches that use cranberry for a flavor base. Caribbean jerk seasoning also takes advantage of the aromatic pungency of this spice, and is typically combined with citrus juice to deliver the desired tropical result. A jerk seasoning with Ground Cloves can be used on chicken, pork tenderloin or chops, beef steak, even stir fry or pasta dishes.
Cloves are also used in a great many Indian dishes. Curries often showcase it, as do accompaniments like chutney. Desserts that utilize cinnamon, nutmeg and allspice also often include this spice. You can simmer pears with cranberries and the spice for a wonderful end to any meal. Cakes, quick breads and cookies often call for it as well. Dishes such as chili and mole sauce also may benefit from this delicious spice.
Recipe Below:
Chicken Pies
Ingredients
for the dough
1 1/2 teaspoons active dry yeast
2 fluid ounces (1/4 cup) warm water
3 3/8 cups all-purpose flour
4 tablespoons rice flour or cornstarch
1 teaspoon salt
3 tablespoons butter, melted
1 egg, beaten
6 fluid ounces (3/4 cup) water
for the filling
3 tablespoons vegetable oil
3 ounces (1 cup) cabbage, chopped
3 ounces (1 cup) green beans
1 medium onion, peeled and finely chopped
1 green pepper, diced
2 garlic cloves, peeled and crushed
2 chicken breasts, boiled or broiled, and cut into small cubes
1 teaspoon white pepper
1 teaspoon salt
2 egg yolks, for brushing
Directions
Start by making the dough. In a large bowl, dissolve the yeast in the warm water. Stir in the flour, the rice flour or cornstarch, salt, melted butter, and beaten egg. Add the water gradually and knead for 5 to 6 minutes until the dough is smooth and elastic. Cover the bowl with a damp cloth and set aside in a warm place for at least 1 hour until the dough has doubled in size.
In the meantime, make the filling. Heat the vegetable oil in a pan. Stir-fry the cabbage, green beans, onion, green pepper, and garlic until tender. Add the cooked chicken and season with white pepper and salt. Stir for a few minutes.
Preheat the oven to 400°. Divide the dough into 30 equal pieces. Roll out each piece on a lightly floured surface into 4-inch circles.
Place a tablespoon of the filling in the center of each circle. Brush the edges with egg yolk and cover each circle with another circle of dough. Pinch the edges together with a fork to seal. Brush the tops of each circle with egg yolk.
Bake for about 20-25 minutes until light brown. Arrange in a serving dish and serve hot.
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