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Cloves are widely used in the preparation of meat dishes, desserts and hot drinks, such as punch, mulled wine, coffee and even tea. The taste and aroma of the spice consists of bitter notes from the stem and sweet notes from the cap (the unopened bud of the clove tree). That is why it is recommended to use the caps separately for desserts, but for meat you can safely use the whole clove. The spice reveals its taste over time, but cloves should not be subjected to prolonged heat treatment, as it will begin to taste bitter.
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