What Is Clove Extract Powder? Restaurant Uses

مستخلص قرنفل بودر - Clove extract powder

What clove is

Cloves are the flower buds of the clove tree, picked before they open and dried in the sun. They are rich in essential oil, and its main component, eugenol, gives clove its strong, warm aroma. Clove has long been used to season meat dishes, in spice blends and in some baked goods.

What the extract is

Clove extract powder gives clove aroma and taste in concentrated form. Use 40–50% less than usual: 50–60 g of extract instead of 100 g of ground clove.

Extract vs ground clove

Point	Whole or ground clove	Clove extract powder
Amount	100 g	50–60 g for the same taste
In the dish	Whole cloves or grit	Dissolves, no grit
Aroma	Varies by batch	Consistent every run

Uses

Meat and chicken broths and soups; add it at the start of simmering.
Rice cooked in broth, Levantine rice and fatteh.
Meat marinades such as shawarma; for a complete blend see Meat shawarma seasoning.
Sauces in hotel and catering kitchens, and some oriental desserts.

How to use it

Take your usual amount of ground clove and cut it by 40–50%.
In new recipes start at the low end; clove is strong.
Record the final dose on the recipe card.

Clove and cardamom

Clove often goes with cardamom in meat broths and rice. Cardamom extract powder works the same way: 40–50% less than natural cardamom, with no husks or seeds in the dish.

Keep the pack tightly closed in a dry place away from sunlight, and always weigh the dose rather than judging it by eye. Packs: 1 kg and 5 kg packs and 15 and 25 kg bags, delivered to every governorate.