We've made our cook book club virtual! We may not be able to meet in person and cook for one another, but that doesn't mean we can't create together. Each month we will highlight a different spice or seasoning. Kits will include this spice, a recipe that highlights it, a little history on the spice or recipe, and some best practices. I'll post the recipes and information here as well, so let's get cooking! Oh, and we are changing some things. The kit has undergone an upgraded appearance. And be on the look out for some changes to the lineup as with the projected improvements to the pandemic status towards late Spring/early Summer will hopefully allow us to include some in-person meetings.
Background on Cloves
Primarily adapted from McCormickScienceInstitute.com
Believed to originate in the Molucca Islands (a.k.a. the Spice Islands), the cove comes from the flower of a tropical evergreen rich in history. For centuries, parents on those islands planted a clove tree when a child was born. It would take 20 years for the tree to mature and after which it would bloom and produce fruit for another 80. And these trees aren't small. They mature at a height of 15-30 feet tall.
According to McCormick, when the trees were first discovered by Europeans, "all were enchanted with the fragrance and beauty of this tropical evergreen tree which 'must always see the sea' in order to thrive." The first real references to cloves comes from the Chinese Han Dynasty, or roughly 206 BCE - 220 CE, under the name "chicken-tongue spice" and from the 8th century onward were one of the major spices in European commerce.
As with many spices however, cloves have a bloody history. Wars were fought to secure exclusive rights, governments such as the Dutch formed monopolies, French privateers had smuggling operations to bring the tree to other locations, entire peoples were enslaved. The whole nine yards.
Best Practices for Cooking with Cloves
Primarily adapted from Spiceography.com
Cloves have a very unique camphor-like, slightly bitter, and highly aromatic flavor profile, similar to allspice but so much stronger. As such, it should be used sparingly. Even relatively small amounts can overpower other flavors in a dish and completely mask otherwise pungent spices, making a dish bitter. However in small amounts, it will complement other spices, bringing balance to sweet and savory flavors alike.
On a similar note, the volatile oils in cloves, as with most herbs and spices, are where most of the flavor lies. As such, since the clove is so powerful a flavor, you don't want to cook cloves for too long. It would be the same as adding too much. You also don't want to grind cloves your self because, while you might get the most out of them that way, oils have an acidic effect on the plastics most home grinders are made of and will quickly pit your grinder to uselessness.
Cloves also work very well as a garnish, adding a traditional look to dishes such as baked ham and spiced apples and oranges. However, it isn't a good idea to leave whole cloves in a dish for two reasons:
First, as indicated earlier, cloves have a very strong taste that can overwhelm the palate, actually leaving the tongue numb.
The second is that they are actually something of a hazard to your health. They aren't poison, but rather their shape is such that their name in both English and French comes from the Latin word for nail and it can therefore pose a choking hazard similar to fish bones if swallowed whole.
Background on Chai
Primarily adapted from Teatulia.com
Legend has it that the origin of chai dates back more than 5,000 years, when a king in what is now India ordered a healing spiced beverage be created for use in Ayurveda, a traditional medicinal practice in which herbs and spices are used for healing. The heat from ginger and black pepper was believed to stimulate digestion; the antiseptic properties in cloves were thought to help relieve pain; cardamom was used as a mood elevator; cinnamon supported circulation and respiratory function; and star anise was known to freshen the breath.
Health Benefits of Chai
Primarily adapted from FitFoodieFinds.com
Not only is chai tea delicious, but it also has a slew of health benefits! If you are looking to de-bloat or become a little more regular in the loo, add a cup of chai tea to your daily routine!
Good for digestion: Chai tea spices are a combination of some amazing digestive spices that promote healthy bowels, people! Cinnamon and ginger are said to calm the stomach while spices like cardamom and allspice have properties that help decrease bloating.
Reduced Caffeine: Yes, black tea does have caffeine, but it has half the amount of caffeine than a cup of black coffee.
Main Events
CHAI MIX Variation 1
As Adapted from NourishEveryDay.com for use by the Brown Deer Library Cook Book Club
Prep: 5 min. ● Total: 5 min. ● Serves: 20-40 (1-2 teaspoons)
Ingredients
5 tbsp coconut sugar – add more for a sweeter drink (brown sugar works as well)
4 tbsp ginger – reduce to 3 tbsp for a less "spicy" chai
3 tbsp cinnamon
2 tbsp cardamom
1 tsp allspice
3/4 tsp cloves
3/4 tsp nutmeg
Directions
Combine all ingredients in a small jar and whisk with a fork or shake vigorously to combine. Done!
NourishEveryDay's Chai Latte Instructions
To make a chai latte, simply combine 1-2 teaspoons of the DIY chai latte mix with hot milk.
You will get the best result if you whisk the milk thoroughly with the spices so the coconut sugar dissolves and the spices get stirred through the milk properly.
Suggestions
Whisk chai powder with the milk in a saucepan over the stove, or
Dissolve the chai mix in a little hot water, and then add to a milk frother (e.g. Nespresso milk frother) together with cold milk and blend them together, or
Add chai powder and warmed milk to a blender and process until frothy.
CHAI MIX Variation 2
As Adapted from FitFoodieFinds.com for use by the Brown Deer Cookbook Club
Prep: 5 min. ● Total: 5 min. ● Serves: 18 (1 teaspoon)
Ingredients
2 tsp ground cardamom
2 tsp ground allspice
2 tsp ground nutmeg
4 tsp ground cinnamon
2 tsp ground cloves
6 tsp ground ginger
Directions
Mix all ingredients together and store in a small, sealable glass / spice container.
FitFoodieFind's Chai Latte Instructions
Mix chai spices: Before mixing up this chai tea latte recipe, choose a chai spice mixture and black tea. FFF used their chai mix and two bags of Earl Gray tea, but any black tea (caffeinated or not) works.
Heat and remove: Next place milk (traditional, nut, or any other variation works - they used almond), tea bags, maple syrup, and chai spices into a sauce pan and bring to a boil and immediately remove from heat. Let steep for at least 3 minutes or longer if you would like it stronger.
Sieve: Remove tea bags and pour the whole mixture through a fine sieve into a mug (if you don't have a sieve just be sure to not pour the sediment at the bottom of the pot into the mug.
Serve immediately.
Other Uses for Your DIY Chai Latte Mix
When you’re creating the mix, add 1-2 tbsp turmeric to the mixture and make a gorgeous “golden mylk” turmeric chai latte mix! (I love this)
Add cacao powder instead and make chocolate chai lattes;
Make a “dirty chai” by adding a shot of espresso to your chai latte;
Add 2 teaspoons of the mix to your pancake batter, or add to your baking (try it in these Maca Coconut Flour Pancakes);
Toss a few spoonfuls over fruit like apples, pears, peaches or nectarines and roast in the oven for a dessert (also good in fruit pies);
Sprinkle over yoghurt or ice cream.