{"product_id":"gewurznelken","title":"Cloves","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole cloves, a classic spice for braises and festive cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhole cloves are among the oldest and most aromatic spices in the world. Their intense, floral-warm scent has shaped braises, mulled wine, Christmas baking and festive meals for centuries. The cloves from Altes Gewürzamt come from Sri Lanka and are packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe most classic application is the studded onion: halve an onion, press cloves into it and cook it along in soups or broths. Cloves are also indispensable for sauerbraten, braised roast, red cabbage, red wine sauces and game dishes. Ground in a mortar, they suit marinades, spice pastes and oriental ras el hanout blends.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCloves in Christmas cooking\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eNo mulled wine without cloves, the same goes for gingerbread, speculoos, pepper cake, baked apple and cinnamon stars. Combines well with: \u003ca href=\"\/en\/products\/zimtrinde\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon bark\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e use cloves sparingly, their aroma is strong and builds up during cooking. With long braising they turn bitter, so put them in a studded onion or a tea filter and remove before serving. They taste most intense freshly mortared, so roast the cloves briefly in the oven first, which releases the essential oils better.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWhole cloves in the best quality\u003c\/li\u003e\n\u003cli\u003eFrom Sri Lanka, packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eA classic for sauerbraten, red cabbage and the studded onion\u003c\/li\u003e\n\u003cli\u003eSeasons mulled wine, gingerbread and apple compote\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor sauerbraten and braises: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster’s braising pot\u003c\/strong\u003e\u003c\/a\u003e as a companion blend and \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e for the pepper component. For Christmas baking: \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossom\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kardamomsaat-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecardamom seed\u003c\/strong\u003e\u003c\/a\u003e. For mulled wine variations: \u003ca href=\"\/en\/products\/gluhwein-herzchen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emulled-wine hearts\u003c\/strong\u003e\u003c\/a\u003e. A suitable mortar: the \u003ca href=\"\/en\/products\/granit-morser-gigant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGigant granite mortar\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose cloves?\u003c\/strong\u003e\u003cbr\u003e\nSparingly, 3 to 5 whole cloves per litre of soup or braise is enough. Cloves are very intense and can quickly dominate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen should I remove cloves from the dish?\u003c\/strong\u003e\u003cbr\u003e\nWith long braising, cloves turn bitter, ideally put them in a studded onion or a tea filter, then they are easy to remove before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I grind cloves too?\u003c\/strong\u003e\u003cbr\u003e\nYes, in a mortar or mill. Freshly ground, they taste noticeably more aromatic than ready-ground industrial products.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are cloves good for outside festive cooking?\u003c\/strong\u003e\u003cbr\u003e\nFor sauerbraten, red cabbage, fricassee, game ragout, Indian curries, oriental ras el hanout, Moroccan tagine and Chinese five-spice powder.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose cloves?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sparingly, 3 to 5 whole cloves per litre of soup or braise is enough. Cloves are very intense and can quickly dominate.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When should I remove cloves from the dish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"With long braising, cloves turn bitter, ideally put them in a studded onion or a tea filter, then they are easy to remove before serving.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I grind cloves too?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, in a mortar or mill. Freshly ground, they taste noticeably more aromatic than ready-ground industrial products.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are cloves good for outside festive cooking?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For sauerbraten, red cabbage, fricassee, game ragout, Indian curries, oriental ras el hanout, Moroccan tagine and Chinese five-spice powder.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564697129226,"sku":"30254","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerznelken-ganz-758341.jpg?v=1738084124","url":"https:\/\/altesgewuerzamt.live\/en\/products\/gewurznelken","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}