Historical
The clove was introduced to Madagascar about two centuries ago.. Its commercialization was the strongest during the colonial and postcolonial period, especially on the island of Sainte-Marie. The clove tree even became an essential symbol of the island and then of the east coast of the Great Island after the Malagasy administrations of the time promoted this spice to the Metropolis. Madagascar is now the world’s second largest producer after Indonesia and the world’s largest exporter of cloves and clove oil
Benefits
Production of eugenol or use for culinary dishes, clove has become a very sought-after commodity, especially for its rather pungent taste and its anti-septic and anti-inflammatory properties. It notably cleanses impurities and promotes the healing process
Specificities
Cloves are picked before flowering. The flower buds are dried in the sun for five to six days to allow a humidity level below 15% and thus obtain its inimitable smell.
Madagascar Cloves
- Sold in cloves, powder or essential oil
- Packaging per bag
- Order available by quote