Clove
Family Myrtaceae
Eugenia caryophyllus (= Eugenia aromatica, = Eugenia caryophyllata, = Caryophyllus aromaticum, = Syzygium aromaticum), the clove (E. caryophyllus 1), is a small evergreen tree, up to 14 m high, conical to cylindrical in shape, with opposite, entire, elliptic, aromatic and dark green leaves. The flowers (E. caryophyllus 2) are borne in groups of 3 in terminal inflorescences, 1.5-2 cm long, reddish in colour, with numerous stamens and an inferior ovary. The fruit is a fleshy, dark red and single seeded drupe, called the ‘mother of clove’. Cloves are the dried flower buds (E. caryophyllus 3) (E. caryophyllus 8), about 1.5 cm long, brownish in colour and rich in eugenol.
Distribution
Clove trees are indigenous to some small volcanic islands in the Moluccas like Ternate and Tidore. They were imported into Alexandria as early as the 2nd century AD; by the 4th century they were known in the Mediterranean region; and by the 8th century known throughout Europe. They were extremely expensive by that time, because the source of their origin was unknown. This situation lasted until in the 16th century the Portuguese discovered and occupied the spice islands in the Moluccas. Now the cloves became the monopoly of the royal house of Portugal. In 1605, the Dutch captured Amboina and retained the monopoly for the next two centuries. They ordered the destruction of all trees except on Amboina. However, in 1770 a French expedition succeeded in secretly collecting seeds and plants and introducing them in Mauritius and Reunion.
By the end of the 18th century the clove was introduced into the West Indies. In 1818 the Arabs took the clove from Mauritius to Zanzibar. Here they flourished and consequently the sultan forced plantation owners to grow clove trees under threat of confiscation of their land. As a result of that, half the area of Zanzibar and neighbouring Pemba was planted with cloves, with the inevitable result that Zanzibar became the leading producer of cloves.
Use
In India and China cloves are known for over 2000 years as a spice (E. caryophyllus 8). As early as the 3rd century BC they were used in the Chinese court to sweeten the breath when speaking to the emperor. Today, mixed with other spices, cloves are used in the preparation of curry powder, and to flavour the betel quid. In Java shredded cloves are mixed with tobacco in clove cigarettes, called kretek, after the crackling sound they make when smoked. In the West cloves are used in mixed spices, in sauces and pastries, to improve the flavour of hams, in souring herrings, in clove cheese, and stuck in oranges to make pomanders. Clove oil, produced by distillation of cloves and leaves, is used in the manufacture of perfumes, in soaps and tooth pastes, and as flavouring in pharmaceutical and dental preparations.
Cloves are picked by hand before the buds open and are dried in the sun for about a week (E. caryophyllus 4). During the drying process they turn from green into brown (E. caryophyllus 6), (E. caryophyllus 7). Usually clove clusters with stems are picked. After drying the separated stems (E. caryophyllus 5) are used for the extraction of clove oil.
The biggest consumers of cloves are Indonesia, India and Malaysia.