girofle
Girofle, commonly known as clove in English, is the dried flower bud of the clove tree, Eugenia caryophyllata (synonym Syzygium aromaticum). The term girofle is used in French and appears in historical English usage as an alternative name for the spice.
The tree is native to the Maluku Islands of Indonesia and is cultivated in tropical regions with
In cooking, girofle is used whole to flavor meats, sauces, stews, and beverages, or ground into spice
The aroma and flavor come mainly from eugenol, the principal constituent of clove essential oil, along with
Historically, cloves were a valuable trade product in the spice routes between Asia and Europe, contributing
Storage should be in an airtight container, protected from light and heat. Ground girofle loses aroma quickly;