Lilac means clove. Clove seasoning can be used to stew meat, because cloves are mainly used in cooking, cigarette additives, incense additives, tea making, etc.

Clove seasoning is made from the harvested clove flower buds and dried in the sun. Clove is a plant of the genus Syzygium of the Myrtaceae family. It is closely related to the genus Syringa of the Oleaceae family in terms of classification. They are not close. They are similar in terminal panicle and strong fragrance.

In Vietnam, cloves are an indispensable ingredient for local specialty rice noodles; in India, cloves are used to season spicy dishes; in southern India, cloves are mixed with rice and steamed to produce cloves with a rich aroma. Rice; in the Netherlands, cloves are used along with cumin mixed into cheese to flavor meats. In East Asia today, cloves are more commonly used for incense and essential oil extraction.

Extended information

Preparation and preservation of clove seasoning:

1. When the lilac buds change from light green to dark red, pick the inflorescence from the base , after harvesting, remove the clove buds and place them in the sun to dry. In order to fully dry, the buds should not be piled too thickly and should be turned regularly. When the weather is fine, it usually takes 3-4 days.

2. Put the dried flower buds in a dry and sterile plastic bag and seal it to ensure that the smell will not be lost. It should be stored below 30℃ in a dry place and protected from light. It can be taken out and used at any time when needed.

3. Clove has a strong aroma, pungent taste and a numbing sensation on the tongue. When picking, the best ones are large, plump, bright purple-brown, with strong aroma and lots of oil.

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