It is the still-closed bud of the flower of an evergreen plant, Eugenia caryophyllata. Harvested and dried in the sun, it has an intense aroma, thanks to the high percentage of essential oils it contains, including eugenol. It takes around seven years for the clove to flower and produce its famous spice. After harvesting, the bud is dried in the sun. The clove then turns brown, and the intense fragrance is due to a high percentage of essential oils, especially eugenol.
The cloves selected by Sambava Épices come from the north-east of Madagascar, which is home to the finest quality cloves of the ideal dimensions. An excellent level of rainfall and clayey soil help to bring out and make the most of the organoleptic properties. The aroma of Malagasy cloves is the most intense of all, with strong notes of mint complemented by a winning sweetness. The slightly alcoholic sensation is due to the substantial presence of essential oil.
Rich in proteins, iron, calcium, phosphorous, carbohydrates, potassium, sodium, chloric acid, vitamins A and C. A glass of hot water with a teaspoonful of powdered ginger, honey and a few cloves will help you to get over a cold. Together with cinnamon, it is the crucial ingredient in a good vin brûlé and in strudel, but it can also accompany seasoned cheeses very successfully. An onion with a few cloves inserted into it makes for an excellent marinade for game. It also works well with vegetables in sweet-and-sour sauce.
Toamasina means "that seems salty" in Malagasy (Tamatave or French name) is a large city in eastern Madagascar, the eponymous capital of the province of Toamasina and the Eastern region.
We are offering a great range of spices in different packaging options for both the Retail and HoReCa segment. Let us know what product line you are interested in and our sales team will contact you immediately.