Normally grown in Indonesia, India or Sri Lanka, cloves are the dried flower or bud (a flower that does not open) of the tree of the same name.
In cooking it is used whole or ground but due to its great intensity of flavor it is recommended and usually used in small quantities. Typical element in northern Europe for sausages and smoked dishes, used in the Mediterranean to make broths, soups and stock, who doesn't remember the typical onion in broth with a pricked clove? , and also important in the cuisine of northern India for sauces and for one of the star and best-known dishes: biryani
And now that the good season for game dishes is coming, it seems essential for the venison
Its properties include that it is a good analgesic and anti-inflammatory, being used on many occasions for toothache.
