LIFESTYLE
Chew a few cloves for your toothache The clove is often described as a little nail, but I look at a single clove and see it as a dark chocolate-coloured jewel, perched on a stem holding a precious gem-like orb with clasps around it. It is an amazing spice, camphor and cocoa - like in aroma, tasting warm, spicy, peppery and pungent. When it is bitten or chewed, the spice leaves a lingering numbness on the tongue, which masks or reduces the pain from an offending toothache. Cloves originally grew in the Moluccan islands of Ternate and Batjan. As early as the 2nd Century A.D. it was transported to China where it not only added amazing flavour and warmth to dishes, but acted as a breath freshener when held between the teeth as courtiers spoke directly to their Great Emperor. The spice arrived early in the west, brought through the Silk Route by caravans travelling to Alexandria. From there it easily spread through the Mediterranean and the rest of Europe. The Arabs who had carried the spices either used camel trains overland or sailing dhows to transport spices. Astute traders kept the origins of their spices secret claiming that the spices came from mountains close to Arabia.
since even the harvesting of leaves may affect the clove production, growers are reluctant to jeopardize their larger spice crops. As a result, clove oil is produced in smaller quantities.
French that finally established the clove trade in exotic Zanzibar and Madagascar. Indonesia still grows cloves in significant quantities especially in Amboina. The Clove story continues in many areas of the world but none so interesting as what happened during WW11 when soldiers on the front line in combat could not get to base camps to see their dentists so they resorted to the age old quick-fix of chewing cloves to numb a toothache temporarily. Despite its common use in history, the clove tree is very fragile needing up to 8 years before its first harvest. Harvesting is done with great care to keep the branches intact. When the branches are broken or damaged, the regrowth does not produce any spice in the following years. After the first 8 years, though, the tree will continue to produce a harvest every 4 years. The tree lasts for about 50 years or more, assuring the diligent farmer of a constant harvest.
The clove was in great demand in 8th century Europe where unknown fevers and plagues killed people indiscriminately. The stench of rotting bodies was unbearable. We hear of courtiers carrying bouquets of spice, sweet smelling flowers and orange pomades studded with cloves to reduce body odours and to clear the air especially from poor hygienic practices. Throughout history cloves continued to be used for herbal treatments and in dental care.
From experience and necessity, the Indonesian clove farmer has created myths centered around the tree, likening the plants to pregnant women who have to be treated with kid gloves, respected and revered when the clove tree flowers start to blossom. No noise may be made to upset the flowering cloves or the unborn ‘fetus’ and no fires lit close to the trees. As a sign of respect, all head-gear must be removed in case the buds fall and the mother loses the baby.
European traders and merchants, constantly trying to find routes to spice trade were encouraged by Marco Polo's descriptions of spice gardens. A Portuguese explorer Vasco da Gama, commissioned by the King of Portugal to find a maritime route to the East, sailed directly to India where he found “all the spices of Arabia” in one trading spot, Calicut, on the southwest coast of India. The rest is a bloodthirsty history of greed: power struggles between the Portuguese, the Dutch, and the
Cloves need to be handpicked before clusters drop to the ground and are damaged. Harvesters carefully handle the spice, placing them in baskets, then hand-separate each clove before laying them out to dry where they turn auburn red, as volatile oils are released. To test if the cloves are fully dried, the pickers hold some in the palms of their hands. If the sharp ends prick, they know that the cloves are ready for use. Clove oils are produced by heating the leaves of a plant, however,
Look for whole undamaged buds intact with soft balls when shopping for cloves. Powdered cloves need to be bought from a reputable buyer, but I find it simple to grind my own when I need with a coffee grinder. The residue gives a subtle aroma to my coffee as coffee beans are ground subsequently.
Café Diablo
A FESTIVE DRINK FOR COOLER WEATHER: l 5 oz. dark Bundaberg Rum l 2 Tbsp. sugar - optional l 5 cup(s) hot coffee l 10 cloves, pounded roughly then added to the coffee l 5 small sticks of Sri Lankan Cinnamon, not cassia. (One small stick for each cup) Make up a pot with your favourite brand of coffee; steep for a couple of minutes, pour into 5 cups. To the cups add the pounded spices and milk, or sugar if required, and then add rum. Steep spices with the coffee if you prefer it stronger. Best served individually in cups on trays.
Carol Selva Rajah Food writer/Asian chef carol@carolselvarajah. com.au
THE VILLAGE OBSERVER I N0. 248 I FEBRUARY 2016 I 19
