Clove oil

Clove oil is an essential oil obtained from the dried buds of Syzygium aromaticum, the clove plant, highly valued in cooking and traditional medicine. It is characterized by its intense and spicy aroma, with warm and penetrating notes that provide a unique flavor to various culinary preparations.

Origin: Cloves are native to the Maluku Islands in Indonesia, also known as the "Spice Islands". From there, clove oil has spread worldwide, especially in the cuisines of Asia, Latin America, and the Caribbean, where it complements flavors in both sweet and savory dishes.

Properties: In cooking, clove oil is used in small quantities due to its high concentration and potency. It is known for its ability to enhance stews, sauces, marinades, desserts, and beverages, adding a warm and aromatic touch. Furthermore, it has antimicrobial and antioxidant properties that can contribute to food preservation.

Synonyms in Spanish in Hispanic America: aceite esencial de clavo, aceite de clavo de olor. In some regions, it is also simply known as aceite de clavo, although the specification "de olor" (of scent) helps distinguish it from the common nail for other uses.