The clove origins remained for a long time a mistery. Marco Polo thought it came from south of Tibet. Vasco de Gama learnt from a kinglet it was cultivated in the Celebes Island but it would be Albuquerque who discovered that Mollucas were in reality the origins of clove. In 17th century in Europe, the spice costed more than gold. Clove conveys a strong flavour which can be employed to perfume bouillon, pinching clove into an onion, in cans, vinegars, marinades, poached meats, stew but salted deli meats too (sausage, pâté) and even desserts. For candied preparations, or if you find clove taste too hard, SUR LES QUAIS advices you to serve only headshot clove which is more sweet. Clove can be used in cakes with fruits, in particular with apples. It is excellent mixed with dryed fig.
Chic Shot® collection, the choice of flavours collector and amateur! Chic Shot is a range of high quality spices carefully selected by SUR LES QUAIS, packed in mini glass jars. From n°1 Saffron to n°30 Matcha Tea, this collection gathers rare and intact flavours: Ras el-hanout, Lemongrass, Cumin, Tandoori, Cardamom, Vanilla or Long Pepper... Each mini jar can easily stored in the kitchen and keep the precious content perfectly fresh, with no waste. The spices come with a specific index card detailing suggestions for use of the spice in everyday cooking.
|Association||Desserts, Vegetables, Sweet and salty recipe, White meat, Red meat|