THE SPICE LOCKER BY SHIRLEY HALL
Cloves:
Fresh is Best!
ALSO IN BEQUIA
Tel: 458-3485 Ocar, Downstairs Coco’s
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We offer an excellent selection of imported cheese, exotic meats, salami, turkey, prosciutto, juices, etc. Seafood, shrimp, prawns, smoked & fresh salmon, fish, lamb, steaks, frozen bread such as baguettes, petit pain, multi grain breads, croissants, etc. Provisioning for yacht charters, large or small orders for restaurants, hotels, villas or simply to enjoy at home are accepted.
Steamed Cassava Pudding 2 pounds of sweet cassava, peeled and grated 1 Cup of fresh grated coconut 1 Tablespoon grated fresh ginger root 1/2 Cup brown sugar 4 whole cloves, slightly crushed Cinnamon and nutmeg may be added to your taste. In a suitable bowl combine all ingredients. Tear off about four pieces of aluminum foil about two feet long. Fold each piece so it is doubled to a foot square. Spoon equal portions of the cassava mix into the center of each piece. Fold and make a seal. Steam for about 45 minutes and serve warm. Traditionally this was made in banana leaves.
CARIBBEAN COMPASS
or you can call us at Tel: 456-2983 or Fax: 456-2987 gourmetfood@vincysurf.com
Clove Tea Good for whatever ails you! 2 Cups water 1 Tablespoon whole cloves 1 stick cinnamon 1/2 Tablespoon ground nutmeg 1 Tablespoon fresh lemon juice 1 Tablespoon honey or brown sugar Boil water and spices for five minutes. Cover and let stand for ten minutes. Strain before adding lemon and honey.
OCTOBER 2013
WE ARE SITUATED IN CALLIAQUA, ST. VINCENT
PRINCETON.EDU
Fresh is best, especially when it comes to spices. The Caribbean is lucky to have a climate that produces many tasty spices, like cloves. Fresh cloves are considerably more fragrant than those boxed and sealed, and they are much bigger. Fresh-fromthe-tree cloves are pink and as they dry they turn a deep maroon. They can be up to three quarters of an inch long. The large end of the clove is actually the immature, unopened four-pointed flower bud of a tropical tree. With their tapered stems, cloves resemble small carpenter’s nails (the name comes from clavus, the Latin word for nail). Their unique aroma almost makes you feel warm. Chew one, and your mouth is flooded with a very sharp but delicious taste. A different shore excursion can be searching out the local spice vendors at every island. The market in Castries, St. Lucia has an upstairs section that has many herb and spice vendors. A good quality clove will release some of its oil if you dig it with a fingernail. Another trick to determine freshness is to place a clove in a cup of water. Good quality will float vertically. Stale will either sink or float horizontally. Ground cloves are also available but won’t stay fresh as long as whole cloves. If you locate fresh cloves keep them sealed in a glass container in a cool, dark place. I recommend keeping all spices together, individually sealed, in a tight-sealing plastic container. One grab and you have your entire spice rack. Every spice keeps better and longer in the refrigerator. The easiest way to grind fresh whole cloves into a powder is to use a coffee grinder. Cloves are native to the Indonesian islands. Asians have used this spice for more than 2,000 years. Chinese would chew cloves to freshen their breath before addressing the emperor so as to not offend him. Arab traders brought cloves to Europe around the fourth century. During the Middle Ages cloves were widely used because their pungent flavor hid the taste of poorly preserved foods. The Portuguese were the first to control the spice trade. They brought large quantities of cloves to Europe. Cloves were then one of the most valuable spices. In the 1600s the trade became dominated by the Dutch. The Dutch were successful for a century until the French grew the clove tree in various other tropical climates, including the Caribbean. If you have a chill from wet weather, chewing cloves has a tendency to warm you. Folklore says that sucking on two whole cloves — without chewing or swallowing them — helps to curb the desire for alcohol. A few drops of oil of cloves in water will stop vomiting and relieve nausea — great for seasick crew! Essential oil of clove is effective repellant against strep and staph bacteria. Cloves are considered to have a positive effect on stomach ulcers, vomiting and flatulence by relaxing the smooth muscle lining of the digestive tract. Cloves have powerful local antiseptic and mild anesthetic actions, and a numbing effect on mouth tissues; dentists use clove oil as an oral anesthetic and disinfectant. Clove oil is an active ingredient in several mouthwash products and a number of over-the-counter toothache pain-relief preparations. Cloves kill intestinal parasites and exhibit broad anti-microbial properties against fungi and bacteria, thus supporting its traditional use as a treatment for diarrhea, intestinal worms, and other digestive ailments, and are even said to be an aphrodisiac. They are also an important in making incense and clove essence is commonly used to produce many perfumes. Two teaspoons have about 15 calories with plenty of minerals like manganese, magnesium, calcium with vitamins K and C and omega 3 fats. Cloves are used in a number of spice mixtures including garam masala, curry powders, and pickling spices. Cloves also help flavor Worcestershire sauce. Cloves have a strong flavor so don’t add too many. Powdered cloves are even stronger. A nice trick is to stick a few cloves in a piece of meat or fish for a unique taste. To make a unique, healthy dessert, add a few whole cloves to soft fresh fruits like mangos or bananas and bake for 20 minutes. Sprinkle with ground cinnamon before serving.
Spiced Lentil Soup 1 ounce butter or margarine 1 large onion, chopped 1 stalk of celery, chopped with leaves 1 Cup lentils (red preferred) 1 litre vegetable stock 1/4 Tablespoon ground cloves 1/4 Tablespoon ground allspice 1 hot pepper, seeded and minced (optional) salt and black pepper to taste Method: Melt the butter in a large skillet and fry the onion and celery lightly for 10 minutes, but do not brown. Add lentils, vegetable stock, and spices. Bring to a boil, reduce heat and allow to simmer gently for half an hour, or until lentils are soft. Cool slightly before serving.