The word “spice” is evocative of exotic tropical shores, mystery and romance. The story of the clove does indeed begin on tropical shores, but it is perhaps more brutal than it is romantic.
Cloves are native to the Maluku islands in Indonesia, once known as the Spice Islands, as they were the sole source of nutmeg, mace and cloves. Cloves are closely related to Australian lillipillies, more distantly to eucalyptus and bottlebrushes, New Zealand pohutukawa, and South American guavas.
The part of the plant used as a spice is not the bark, as in cinnamon, or the seed, as in nutmeg, but the dried, unopened flower buds. The buds have a sharp point on one end, and a round head on the other, resembling a carpenter’s nail – “clavus” in Latin – giving us the English word “clove”. In Dutch, they are called kruidnagels – “herb nails”. It was the Dutch who controlled their trade for centuries.
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Denne historien er fra June 2024-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
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Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
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Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
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HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
