Allspice, also known as Allspice, is a versatile spice with flavours of cloves, cinnamon and nutmeg. It is mainly used in Caribbean and Jamaican cuisine, but has also gained popularity in Europe and the Middle East. Originally discovered in the Caribbean, allspice is mainly grown in Jamaica. In gin production, allspice is less common, but even small quantities from 0.1kg/100L give the gin a variety of nuances.
Background
Cloves are spice buds obtained from the flower buds of the clove tree (Syzygium aromaticum). Their shape is strongly reminiscent of nails and so it is that in many languages cloves are called nails, as in French: "clou de girofle (clou means nail) or Nägeli or Nägelli.
Use of the cloves
For flavouring, cloves are used in many savoury and sweet dishes. They are known for their ability to impart a deep warmth and a hint of spiciness. Cloves are used in many spice blends such as gingerbread spice, curry powder and garam masala. They can be added to soups, stews, meat dishes, pastries and even drinks like mulled wine.
In addition to culinary uses, cloves are also used in traditional medicine for their potential health benefits. Cloves are valued for their anti-inflammatory, analgesic and digestive properties
Growth area and origin
Cloves originally come from the Moluccas, which are also called the Spice Islands. Nowadays they are grown all over the world, but mainly in Madagascar.
Dosing and distillation
The use of cloves in gin is only sparsely spread and therefore there is little information about the optimal dosage. Nuances can already be tasted in gin at an intensity of 0.1kg/100L.
Taste influence on the gin
Cloves are usually very intense and should be dosed sparingly, as their flavour quickly dominates. They taste rich, spicy, warm and slightly sweet. They contain essential oils that impart an intense aromatic quality. The main component of clove oils is eugenol, which is responsible for the characteristic taste and aroma. Cloves also have a slightly astringent note that makes the palate tingle.
