How to Use Clove Extract Powder in Restaurant Cooking

مستخلص قرنفل بودر - Clove extract powder

Why extract instead of whole or ground cloves

Whole cloves left in a dish are unpleasant for the guest, and ground cloves leave specks in broth. Al Laith clove extract powder dissolves in broth and marinades, leaves no bits, keeps the aroma the same in every batch and is used in smaller amounts. Cloves have a very strong flavour and should be used sparingly; they pair well with red meat such as lamb and beef, and with onions.

The rule: 40–50% less

Ground cloves in your recipe	Clove extract
100 g	50–60 g
50 g	25–30 g
20 g	10–12 g
10 g	5–6 g

Step by step

Convert the ground-clove amount in your recipe with the table.
In new recipes start at the minimum.
In broth and soup, add it at the start of boiling so the aroma spreads.
In marinades, mix it with the dry spices before the liquid.
Taste at the end and record the final amount on the recipe card.

By dish

Broth and soup: a clear broth with nothing to strain out.
Rice: add it to the cooking broth so every grain carries the aroma.
Meat and shawarma marinades: pairs well with black pepper extract.
Sauces and some oriental desserts in hotel and catering kitchens.

An example for a hotel or catering kitchen

Say your central kitchen's meat broth uses 40 g ground cloves per large pot. With the same rule, you use 20 to 24 g clove extract instead; for three pots a day, 60 to 72 g instead of 120 g ground. The broth stays clear, the aroma is the same in every pot because it is weighed in grams, and a new chef follows the number on the recipe card without guessing. Multiply any ground-clove amount by 0.5 for the minimum or 0.6 for the maximum, and test a small batch first.

Mistakes to avoid

Using the same amount as ground cloves, adding it late to broth, dosing by eye, and leaving the pack open. Store it closed in a dry place away from sunlight. Packs: 1 kg and 5 kg packs and 15 and 25 kg bags, delivered to every governorate.