Its home is Indonesia, where it still seasons cigarettes today.
But cloves actually develop their abilities primarily in the pot. In ancient times, the clove, the flower bud of a tree over ten meters high, was a luxury good that was transported via India and Arabia to Egypt. From there, cloves were transported by ship across the Mediterranean to ancient Rome, where they were used primarily to season poultry. Subsequently, they also appear in recipes for game and gingerbread. Their name, by the way, has nothing to do with the flower but with their appearance, because it derives from nail or Nägelein. Elmar Simon, owner and chef in the Paderborn restaurant “Balthasar”, reveals what can be done with the spice nails in the kitchen: boiled beef with shallot-clove sauce, for example.
Place the boiled beef in a saucepan, cover with lukewarm water, bring to the boil and skim. Roast the cut surface of half an unpeeled onion on the hot stove top until black and add it together with the cleaned greens and two bay leaves, 4 cloves and 10 peppercorns to the Tafelspitz form. To prevent the broth from becoming cloudy, remove the greens after 20 minutes and set aside. Gently roll the meat and after one hour check with a meat fork whether it is already tender. (It should then slip off the fork.) Remove the boiled beef from the clear soup and cover with a wet dishcloth. Pass the clear soup through a sieve.
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