Packaging: 20 g (or 200 g, 500 g & 1 kg) containing ground fruit of the plant.
(Price includes VAT)

Other Names: Clove, Clove bud & Clove flower

Properties:
● Helps with infections.
● Sinusitis.
● Aids in flatulence.
● Stimulates mental function.
● Used in the treatment of acne and herpes.
● For toothache.

Additionally, clove is used as a spice in various recipes with pasta, chicken, and in pies. It is also widely used in liqueurs.

Finally, if you like our clove, check out other products we prepare with it, such as: clove essential oil, clove tincture, ground clove, tincture blend for mouthwash, and herbal blends in tea bags with Cretan aromatic herbs.

Origin: India

Storage: Keep in a dark and cool place (5°C – 15°C)

Preparation:
1 teaspoon of crushed clove (or a pinch of whole clove) is added to a container with 1 cup of water, the mixture is boiled for 5–10 minutes, and then strained before consumption.

Historical Notes:
Indonesian clove appeared in Europe as a medicinal remedy in the late Middle Ages. The name "clove" is derived from the appearance of the clove buds, which resemble nails. The ornamental clove plant was named later due to its scent, reminiscent of the clove tree.

Scientifically Documented Applications:
The E Commission recommends cloves for inflammation of the mucous membranes of the mouth and throat, as well as for toothaches. Clove oil, which contains eugenol as the main ingredient, has antiseptic properties and can kill a variety of bacteria. Recent studies have also shown antispasmodic and anti-inflammatory effects.

Cooking and Pastry Recipes with Clove:

Lamb Leg in Parchment

Ingredients (for 4-6 servings):

• 1 whole lamb leg (about 2 kg)
• 2 tbsp dried garlic
• 3 tbsp oil
• Juice of 2 lemons
• Dried rosemary
• Whole cloves
• 1 kg potatoes for roasting
• 2 tbsp butter
• Salt, pepper

Procedure:
Clean and dry the meat. Use a sharp knife to make deep holes in the meat. Fill each hole with salt, pepper, dried garlic, a whole clove, and rosemary leaves. Rub with oil. Cut 3-4 large pieces of parchment paper. Place the meat on top and drizzle with lemon juice. Fold the parchment tightly to cover the meat and prevent juices from spilling out during cooking. Place in a baking dish, cover with aluminum foil, and bake in the oven at 200°C for 4-5 hours. In the last hour of cooking, remove the foil and add the potatoes to a separate baking dish. Season, drizzle with butter and lemon juice, and roast for 1 hour until golden. Remove the meat from the oven, let it rest for 5 minutes, unwrap, and place on a platter. Garnish with potatoes and rosemary leaves, and serve.

Milk Pie (Easter Recipe)

Ingredients (for 12 servings):

• 1 liter milk
• 1.5 cups sugar
• 1 cup fine semolina
• 6 eggs
• 50 g butter
• 1/2 tsp orange zest
• 1/2 tsp lemon zest
• 1/2 kg phyllo dough

Procedure:
Heat the milk in a pot until boiling. Add the semolina and stir continuously until thickened. Remove from heat. In a bowl, beat the eggs with sugar and zest. Slowly pour the egg mixture into the warm milk mixture, stirring well. Cover with a damp cloth to prevent a skin from forming, and let cool. Grease a medium baking dish. Layer half of the phyllo sheets on the bottom, brushing each with butter. Pour in the cream mixture and fold in the overhanging phyllo sheets. Top with the remaining phyllo sheets, brushing with butter. Cut into squares and sprinkle with water. Bake at 200°C for 30 minutes. Meanwhile, prepare the syrup: boil sugar, water, lemon slice, and cloves for 5-6 minutes. Discard the cloves, add lemon juice, and boil for 2-3 more minutes. Pour hot syrup over the warm pie as soon as it comes out of the oven. Let cool, cut into squares, and serve.

Vegan Walnut Pie

Ingredients (for 10-12 servings):

• 1 cup olive oil
• 1.5 cups sugar
• 1.5 cups ground walnuts
• 4 cups flour
• 2 cups water
• 1/2 cup brandy
• 2/3 tbsp cinnamon
• 1/3 tbsp ground clove
• Zest of 1 lemon
• 3 tsp baking powder
• 1 tsp baking soda

Procedure:
Mix flour with cinnamon, clove, and baking powder. Place in a bowl. Add olive oil and mix well. Add sugar, water, walnuts, brandy with dissolved baking soda, and lemon zest. Mix well and pour into a greased baking dish. Bake in a moderate oven for 1 hour. Let the pie cool for 10 minutes in the pan, then invert onto a platter. Garnish with chopped walnuts and raisins.

Grape Cake

Ingredients (for 10-12 servings):

• 113 g unsalted butter (room temperature)
• 100 g sugar
• 100 ml grape molasses
• 2 eggs
• 380 g all-purpose flour
• 1 tsp mixed spices (cinnamon, clove, nutmeg)
• 2 tsp baking powder
• A pinch of salt
• 80 g raisins (sultana)
• 250 g sultana grapes (cut in half)

Procedure:
Beat butter with sugar, then add eggs one at a time and grape molasses. In a bowl, mix flour with baking powder, salt, and spices. Set aside 2 tbsp for the grapes. Gradually add the flour mixture to the butter mixture. Stop the mixer, fold in raisins and grapes. Bake in a greased and floured pan at 180°C for 45-50 minutes.

Melomakarona (Traditional Greek Honey Cookies)

Ingredients (for 10-12 servings):

• 400 g orange juice
• 530 g sunflower oil
• 1200 g flour
• 30 g powdered sugar
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/6 tsp clove
• 50 g melted butter
• Zest of 1 orange
• Chopped walnuts

Procedure:
For the syrup, boil water, sugar, orange, and cinnamon for 1 minute, then remove from heat and add honey. For the cookies, mix all liquids and butter, then add sugar and spices. Gradually add flour and knead. Shape into small oval cookies, dip one side in a grater. Bake in a preheated oven at 180°C for 30 minutes. Immediately soak in cold syrup when removed from oven. Let drain on a rack and serve.

Chocolate Melomakarona

Ingredients (for 10-12 servings):

• 2 cups olive oil
• 1.5 cups sugar
• 1 cup orange juice
• 1/2 cup brandy
• 2 tsp baking powder
• 1 tsp baking soda
• Zest of 1 orange and 1 lemon
• 1 tsp cinnamon
• 1 tsp clove
• 1/2 cup semolina
• 1 kg flour
• 350 g walnut

Procedure:
In a bowl, mix oil with sugar, add eggs and molasses. In another bowl, mix flour with baking powder, salt, and spices. Gradually add flour to the mixture and knead. Shape into cookies and bake in a preheated oven at 170°C for 20 minutes. Prepare syrup and soak cookies when warm. Dip in melted chocolate and garnish with walnuts.

7. Spicy Chicken with Dried Fruits

This recipe is ideal for inviting friends over or impressing your loved one.

Preparation: 10 minutes, Cooking: 1 hour and 20 minutes

Ingredients (for 6 servings):

• 1 chicken cut into 6 pieces
• 3 tablespoons olive oil
• 500 g small onions
• 5 tablespoons dried garlic
• 2 tablespoons hot paprika
• 4 allspice berries
• 2 cloves
• ½ stick cinnamon
• 6 dried figs
• 2 tablespoons golden raisins
• 12 pre-boiled chestnuts
• 1 tablespoon thyme honey
• 1 cup water or chicken broth
• 2 tablespoons dried parsley
• Salt
• Pepper

For the Marinade:

• 2 tablespoons olive oil
• 2 tablespoons wine vinegar
• 1 cup red wine
• 2 bay leaves

Procedure: Mix all marinade ingredients. Place the chicken pieces in a glass or ceramic dish and pour the marinade over them. Cover and let the chicken marinate for 5-6 hours, or overnight in the fridge. Remove the chicken from the marinade and pat it dry with paper towels. Reserve the marinade. In a large pot, heat the olive oil and brown the chicken on all sides for 6-7 minutes. Transfer to a plate. In the same oil, add the onions, garlic, paprika, allspice, cloves, and cinnamon. Lower the heat and sauté for 10 minutes. Then add the figs, raisins, and drizzle with honey. Return the chicken to the pot, add the chestnuts, and pour in the marinade. Once it comes to a boil, lower the heat, cover the pot, and simmer for 1 hour or until the chicken is tender. Season with salt and pepper towards the end. Once the chicken is tender, remove it to a serving platter and keep warm. Allow the sauce to simmer over medium-high heat until thickened to a syrup consistency. Adjust seasoning. Arrange the onions, chestnuts, and figs around the chicken and drizzle with the glazed sauce. Sprinkle with dried parsley.

8. Eggplant Purée

A unique eggplant purée recipe that comes from Istanbul, showcasing the culinary skills of the locals.

Preparation: 5 minutes, Cooking: 20 minutes

Ingredients (for 4 servings):

• 5-6 medium roasted eggplants
• 500 g fresh milk
• 2 tablespoons butter
• 2 tablespoons flour
• ½ small onion
• 1 clove
• A pinch of freshly grated nutmeg
• Salt

Procedure: Pierce the clove into the onion and place it with the milk to warm. In a pot, melt the butter over low heat and add the flour, stirring for 3-4 minutes. Remove from heat and gradually add the milk, discarding the onion, while continuously whisking. Return the mixture to heat and stir until it thickens. Season with salt and add the nutmeg. Meanwhile, peel the roasted eggplants and purée them in a blender. Mix with the cream. Serve in shallow bowls alongside braised meat, if desired.

9. Tortellini Soup

Ingredients (for 4 servings):

• 250 g tortellini (preferably with meat)
• 4-5 zucchini, chopped
• 1 red bell pepper
• 1 yellow bell pepper
• 1 small cup olive oil
• ½ teaspoon soy sauce
• 1 onion
• 2-3 cloves
• 1.5 liters beef broth
• Salt
• Pepper

Procedure: Heat olive oil in a pot over high heat, add the zucchini and chopped peppers, and sauté until softened. Add the soy sauce, broth, and season with salt and pepper. Insert the whole onion, pierced with cloves, into the broth. Simmer for 10 minutes, then add the tortellini. Once the tortellini are cooked, remove the onion and serve the soup.

10. Cuttlefish with Pasta

Ingredients (for 4-6 servings):

• 1 bay leaf
• Cinnamon
• Rosemary
• Clove
• Salt
• Pepper
• Dried parsley
• Pomegranate seeds
• 1 cup filtered cuttlefish ink
• 800 g fresh cuttlefish, sliced
• 1 package pasta No. 6
• 1 Florina pepper, sliced
• 1 chopped onion
• 200 g olive oil
• 300 g strong vinegar
• 1 small cup molasses

Procedure: In a pot, boil salted water. Once boiling, add the pasta and stir continuously for 10 minutes. Next, heat the oil, sauté the onion, then add the pepper, cuttlefish, and stir until softened. Deglaze with vinegar, add a little warm water, and add the pasta, stirring to prevent sticking. Add the cuttlefish ink, seasonings, and molasses, and simmer over low heat until thickened. Garnish with pomegranate seeds and a bit of dried parsley.

11. Multi-Grain Melomakarona with Chocolate

Ingredients (for 10 servings): For the dough:

• ½ cup oil
• ½ cup orange juice
• ⅓ cup brown sugar
• 2 cups whole wheat flour
• ⅓ cup oat flour
• ⅓ cup wheat flour
• 1 teaspoon cinnamon
• 1 teaspoon ground flaxseed
• ½ teaspoon clove
• 3 teaspoons baking powder
• Orange zest
• 1 vanilla pod

For the syrup:

• 1 cup brown sugar
• 1 cup water
• ½ cup honey
• Peel from 1 orange
• 1 cinnamon stick
• Juice from half a lemon

For garnishing:

• 400 g chocolate couverture
• Chopped walnuts and almonds

Procedure: In a bowl, mix oil, sugar, orange juice, cinnamon, clove, flaxseed, and combine until the sugar dissolves. Sift the flours into another bowl and add baking powder. Gradually add the flour mixture to the wet mixture, kneading until combined. Shape into melomakarona and place on a baking sheet. Bake at 200°C for 20 minutes.

Syrup: Boil sugar with water, cinnamon stick, orange peel, and honey for about 10 minutes over low heat until it thickens. Remove from heat, add lemon juice, and mix.

Soaking the melomakarona: The syrup should be hot, and the melomakarona cold. Dip each melomakarona into the syrup on both sides. Place on a plate and let absorb the syrup for 20 minutes.

Chocolate: Melt the chocolate in a double boiler and coat each melomakarona. Garnish with chopped walnuts and almonds.

12. Apple Strudel (Christmas Recipe)

Ingredients (for 6-8 servings):

• 2 kg goldsmith apples (green)
• 4 sheets butter puff pastry
• 2 cups sugar
• 1 cup coarsely chopped walnuts
• 2 packets pine nuts
• Juice from 1 lemon
• ½ cup water
• 4 tablespoons cornstarch
• ½ cup milk butter
• Ground cinnamon
• Powdered sugar (for dusting)
• Ground clove
• ½ cup golden raisins (optional)

Procedure: Peel and dice the apples. Keep the peels and cores and wrap them in cheesecloth. In a pot, place the apples, the cheesecloth pouch, sugar, walnuts, lemon juice, and water. Cook until the apples are soft but not disintegrated. Remove from heat, take out the cheesecloth, and strain the mixture to keep only the juice. Remove ½ cup of the juice, cool it, and dissolve the cornstarch in it, then add it back to the pot. Cook over low heat, stirring until thickened. Remove from heat and mix in the apple filling. Melt the butter and gradually stir it into the mixture. If desired, add the raisins.

Roll out the pastry sheets, placing the filling in the center, and sprinkle with cinnamon and clove. Seal the edges well with damp fingers. Place the strudels in a baking tray lined with buttered parchment paper, seam side down. Score the tops and bake at 175°C until golden brown. Dust with powdered sugar before serving.

13. Christmas Pork Leg

Ingredients (for 8-10 servings):

• One pork leg approximately 4-4.5 kg, with skin and bone
• Juice of 4 oranges
• Juice of 2 lemons
• 5 tablespoons orange marmalade
• 4 tablespoons pomegranate molasses
• 3 tablespoons Dijon mustard
• 1 tablespoon cloves
• 1 cinnamon stick
• 1 tablespoon sweet paprika
• Salt, pepper

Procedure: Wash and dry the meat. Preheat the oven to 180°C. Using a sharp serrated knife, score the skin of the pork in a diamond pattern. In a bowl, mix the lemon juice, paprika, salt, and pepper, and rub this mixture all over the pork leg. Insert a clove into each diamond on the skin. Place the leg in a baking dish and drizzle with juice from 3 oranges. Place the cinnamon stick at the bottom, cover the meat with aluminum foil, and roast for about 3 hours, basting frequently with its juices.

Continue roasting by removing the foil and basting the meat with the sauce for another 1.5 hours (calculating about 1 hour of cooking time for each kilogram of meat). In a bowl, mix ½ cup of orange juice, marmalade, pomegranate molasses, and mustard. During the last 30 minutes, generously brush the surface with this mixture, repeating every 10 minutes until you remove the meat from the oven.

Let the meat cool. Present it whole and slice it thinly at serving time. If it's on a buffet, you can slice a portion in advance, leaving the rest whole for guests to slice themselves. The leg is served at room temperature, and it pairs well with mustards and chutneys.

Note: Collect the sauce from the baking dish, strain it, boil it for a while until it reduces and thickens, and use it over roasted potatoes. You can also use the oven to roast potatoes with herbs in a Pyrex dish or whole with their skins wrapped in aluminum foil.