This somewhat peppery rub features our clove that lends its distinctive heat and sweetness to the fatty piece of katla.
about the spice
Cultivated mainly in India, Indonesia, Sri Lanka and parts of Africa and Asia, clove is one of the prime components of various spice mixes, including Indian garam masala and Chinese five spice mix. What we know as clove is actually the dried flower bud of the clove tree which belongs to the myrtle family. Traditional ethno-botany mentions clove as a remedy for tooth and gum-related problems as well.
|appearance||cloves appears as black dried buds of flowers with a slender stalk and a roundish bud on top|
|store them in air-tight, preferably, glass jars away from direct sunlight and moisture|
what you can cook with it
You can use them ground or whole in rub mixes or in pickle brines. If using whole, however, infusion is necessary to fully release the flavour of cloves. However, as with other warming spices, use clove sparingly as otherwise it can be overpowering and somewhat numbingly minty.
|botanical name||Syzygium aromaticum|
|processing||buds are sun-dried and packed|