Cloves
Specifications:
Parameter | Standard Value (Approx.) | Technical Importance |
Volatile Oil | 15% – 20% (v/w) | Extremely high; highest of any common spice. |
Eugenol Content | 70% – 90% of oil | The primary active ingredient (antiseptic/flavour). |
Moisture | Max 10% – 12% | Critical to prevent mold and “fermentation” (whitening). |
Total Ash | Max 5% – 7% | Indicates mineral purity. |
Acid Insoluble Ash | Max 0.5% – 1.0% | Measures cleanliness from sand or grit. |
Crude Fibber | Max 13% | Lower fiber indicates less stalk/stem material. |
General Physical Description:
- Appearance: Nail-shaped buds consisting of a long, narrow cylindrical body (receptacle) topped with four spreading sepals and a small, rounded ball (the unopened petals).
- Colour: Deep reddish-brown to dark chocolate brown. High-quality cloves should have a consistent, dark hue without pale or mealy spots.
- Size: Generally 12 mm to 18 mm in length. The “head” (top) is usually 4 mm to 6 mm in diameter.
- Texture: Firm and somewhat oily to the touch. If you press a high-quality whole clove with a fingernail, it should release a tiny amount of oil.
- Aroma & Taste: Intensely aromatic, warm, and spicy with a pungent, sweet flavour. It leaves a temporary numbing sensation on the tongue.