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Cloves

Spice that comes from the small tree Eugenie Aromatica or Caryuphyllete. Thrives in the Philippines, Sumatra, Madagascar, Jamaica, West Indies, Brazil and the Antilles. Meets and as agriokarfi or Kardiofyllos. The botanical name is Syzycium aromaticum. Known in the ancient world (mainly in Egypt) which came to Europe by Arab traders before the Middle Ages. The flavor of clove is a characteristic acrid and aroma pleasing and caustic. Used for flavoring meat in pastry in bakery in beverages, mainly for flavoring liqueurs. Its length reaches 2 inches and contains powerful essential oil at a rate of about 25%. The essential oil is known as garifalelaio which is considered medicine for toothache, indigestion, nausea and also very good disinfectant, analgesic and antiseptic. Used as a tonic to alcoholic beverages in liquor in the manufacture of perfumes, varnishes and glues in printing ink and widely in cooking. Today the plant is grown mainly in tropical countries and is nothing like the familiar carnation us. Cloves from the flower of this plant, which is collected while still bud and dried. Highly aromatic and spicy, it is preferable to be removed from the food before serving or used in dust. Common in foods of the East, our kitchen is mainly used as a spice in desserts and meats. Fits sauce, minced and confectionary sweets, cakes, cookies, preserves, pastries with walnuts.