Buy The carnation is whole. Carnation spice. Tack spices. Spices and spicery
The carnation is whole. Carnation spice. Tack spices. Spices and spicery
gvozdika_czelaya_gvozdika_pryanost_speczii_gvozdika_speczii_i_pryanosti
gvozdika_czelaya_gvozdika_pryanost_speczii_gvozdika_speczii_i_pryanosti

The carnation is whole. Carnation spice. Tack spices. Spices and spicery

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  • 390 UAH/kg.  - from 2 kg.
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Ukraine, Poltava
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8 years on Allbiz
Technical characteristics
  • Country of manufactureMadagascar
Description

The carnation is whole. Carnation spice. Tack spices

For the first time carnation mention in extreme antiquity. In China, India, in the Middle East and in Egypt in immemorial times it was known both as spice, and as medicine. In Ancient Egypt decorated with necklaces from fragrant carnations the dead. This spice in Greece and Rome where it was delivered from India was very much appreciated.

The carnation possesses burning taste and peculiar strong aroma. And, pungency and aroma are concentrated in different places of bud. The hat gives the most fine aroma, and the burning part is located in scape. The scape at carnation after fermentation has to become elastic and leave oily mark from essential oil on paper when pressing.

The ground cloves rather quickly lose the consumer qualities and are a little acceptable for the use.

For determination of quality of carnation it is enough to throw of it with force into water. Spice has to sink, as a last resort, to float vertically, hat up. If she swims horizontally, then it is sign of poor quality as heavy essential oil has almost disappeared.

Generally with carnation prepare marinades - mushroom, fruit, meat, vegetable, is more rare - fish. Also cook sauces and seasonings. The carnation perfectly is suitable for preparation of dishes from cabbage, especially red and kohlrabi. Add it to cold appetizers, meat soups, and also to fish soup, meat soups. With it cook vegetables, porridges and plova. Separately or in combination with cinnamon the carnation is used in sweet dishes - compotes, puddings, confectionery. In combination with black pepper - at preparation of fried or stewed meat, mutton, ground and meat fat pork, and also the sauces served to poultry.

The taste and aroma of tack tells equally well as we heat, and to cold dishes, but if taste remains almost invariable, then aroma at the increased temperature quickly disappears. Therefore for definition of the moment of introduction of tack to dish it is necessary to conform to the simple rule, the more fine aroma needs to be received, the later it is necessary to put carnation. In the same place where bookmark has to be carried out before thermal treatment, it is necessary to be careful in dosage, especially in confectionery. Laying of carnation in dishes with long thermal treatment and early laying of spice, for example plova is contraindicated.
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The carnation is whole. Carnation spice. Tack spices. Spices and spicery
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