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Spice Origin cloves direct from the Powath farm in Kerala.
|Origin||Kanayankavayal, Idukki, Kerala, India|
|Farmer||Jose Thomas, Farm “Powath”|
In the village of Kanayankavayal, Jose Thomas and his neighbours have been growing spices cooperatively and organically for more than ten years. Taking pride of place among the field crops are the beautifully scented clove trees.
When the distinctively shaped buds have formed, they are left to mature and picked in clusters before they start to flower. Picking is done by hand using impressive single-pole ladders. The picked cloves then have to be ‘cleaned’ which involves removing each bud from its cluster. These buds are then laid out to dry naturally in sun, which takes 5-6 days.
The resultant cloves have a fiery fragrance that is an essential component of Chinese cooking, as well as being common in many Sri Lankan and Southern Indian dishes. The Mughal cooking of Northern India uses clove heavily to flavour meat dishes, and it is included in many garam masala recipes.
Use a couple of cloves to add flavour to rice, and definitely pop one or two in your masala chai mix.