Cloves

I remember cloves from when I was younger, studded into hams and onions, which filled the kitchen with such a strong smell around Christmas time. I associated them with an old-fashioned style of cooking that didn’t interest me. As I learnt more about Indian food, I developed a new appreciation for this wonderful spice – either ground into the earthy garam masala spice mix or chucked into hot oil with other whole spices like cinnamon, bay leaves and black pepper. I suddenly noticed how amazing this little spice was, and as I cooked my way round the world, realized its full potential: 5 spice in China, curries and rice in Malaysia and Indonesia, slow-cooked Mexican sauces, and even perfumed Moroccan spice blends.