Cengkeh (Clove)
Table of Contents
What is Clove?
In the realm of culinary arts, a clove refers to the dried, unopened flower bud of the Syzygium aromaticum tree, an evergreen native to the Maluku Islands (Moluccas) of Indonesia.
What is the local name for cloves?
- Indonesian: Cengkeh
- German: Nelke
- Netherland: Kruidnagel
- Spanish: Clavo
- French: Clou de girofle
- Italian: Spicchio
- Korean: 정향
- Japanese: クローブ
What do cloves taste like?
Cloves offer a unique and complex flavor profile that can be described as:
- Warm and Pungent: The most prominent characteristic of cloves is their intense warmth. This comes from a compound called eugenol, which is also found in cinnamon.
- Subtly Sweet: Beneath the warmth lies a hint of sweetness that complements other spices and ingredients.
- Slightly Bitter: Cloves also have a touch of bitterness, which adds depth and complexity to their flavor.
- Astringent: They leave a drying sensation on the tongue, similar to drinking strong tea.
Did clove come from Indonesia?
Yes, cloves are native to Indonesia, specifically the Maluku Islands, also known as the Spice Islands. This region includes islands like Ternate, Tidore, Moti, Makian, and Bacan. Indonesia remains a major producer of cloves today.
Is Cloves used in Balinese food?
Yes, cloves (cengkeh in Balinese) are definitely used in Balinese cuisine!
They are a staple spice that adds a warm, sweet, and aromatic fragrance to many dishes.
However, cloves are typically used sparingly to avoid overpowering other flavors.