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Home > Agriculture & Food > Condiment & Seasoning > Compound Seasoning > Clove Bud And Powder

Clove Bud And Powder

US$ 1 - 2 MOQ: 500 Kilograms

Key Specifications

Place of Origin:

Gujarat, India

Model Number:

ISO 22000:2005

Type:

Barbecue Seasoning

Msn Overseas Llp

Payment & Shipping

Payment Methods:

Port of Shipment:

Nhava Sheva Mumbai

Delivery Detail:

Delivery time depends on order quantity.

Place of Origin Gujarat, India

Model Number ISO 22000:2005

Type Barbecue Seasoning

Style Fresh

Color Dark Brown

Shape Powder

Certification ISO, JAS, NOP

Grade High

Shelf Life 12 Months

Processing Type Blended

Weight (kg) 5

Biological Source : Syzygium aromaticum

Family : Myrtaceae

Culinary Uses

Clove is used as a flavoring agents for meats, curries, and marinades, as well as fruit such as apples, pears or rhubarb.
Clove gives aromatic and flavoured qualities to hot beverages.
Clove is the common element in spice blends such as pumpkin pie spice and other spices.
Green cloves are used in pickles.
It pairs well with cinnamon, allspice, vanilla, red wine and basil as well as onion, citrus peel, star anise, or peppercorns.
It is used in almost all rich or spicy dishes as an ingredient of a mix named garam masala, along with other spices.

Health Benefits

The active principles in the clove are known to have antioxidant, anti-septic, local anesthetic, anti-inflammatory, rubefacient (warming and soothing), carminative and anti-flatulent properties.
The active principles in the clove may increase gut motility as well as improve the digestion power through increasing gastro-intestinal enzyme secretions. Thus, helps relieve indigestion and constipation problems.
The spice also contains a good amount of minerals like potassium, manganese, iron, selenium and magnesium. Potassium is an important electrolyte of cell and body fluids that helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
This spice is a good source of vitamin-K, vitamin-B6 (pyridoxine), thiamin (vitamin B-1), vitamin-C and riboflavin. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.