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  Badia Whole Cloves - 1.25 oz x 12 pack
Badia Whole Cloves - 1.25 oz x 12 pack
 
Show all Badia

UPC:033844002183

Our Price: $24.37


Availability: Usually Ships in 24 to 72 Hours


Item Code:
KH0053150
Qty:

Description Directions Ingredients
 
Cloves by Badia

Badia Cloves 1.25 oz. (35.4 g)

Badia Cloves are whole cloves, identified primarily by its intense aroma, cloves strike the ideal balance between sour and sweet. Cloves are perfect for seasoning meats –especially pork and ham– fruit dishes, chutneys, breads and baking. Cloves blend well with Allspice, Anise Seed, Cinnamon, Coriander, Cumin, Curry Powder, Dill, Ginger, Nutmeg, Paprika, Poppy Seed, Red Chili Pepper, Sesame Seed, Star Anise, Tamarind, Thyme, Turmeric and Vanilla Extract. Cloves are good for red and white meat, pickles, relishes, preserves, cooked vegetables, fruits and desserts. Cloves are traditional in Continental European and Indian cuisines.

Continental Europe’s cuisine is known for its diversity of ingredients, sauces and seasonings that distinguish each country’s particular food preparations. In general, note that protein (beef, poultry and fish) dominates the gastronomical view, accompanied always by a variety of vegetables and potatoes prepared in many ingenious ways.

  • In Great Britain, even though each region has its specialties, the most famous English meals are roast and Yorkshire pudding; meat pastries made from either deer or lamb; and many fish-based dishes. Traditional Afternoon Tea is usually served at 5 o'clock, featuring hot tea along with breads, fresh butter, preserved fruits and fine pastries.
  • It goes without saying that food from France is internationally renowned, a reputation merited by both the care used in food preparation and the artful combination of ingredients. Commonly found meals feature the Fricassee, the soufflé and vegetable creams. In France, not only are exclusive and highly sophisticated ingredients used, such as Truffles, but also organizations such a "Le Cordon Bleu" are responsible for promoting the heritage of French cuisine throughout the world. Meats and vegetables are predominant in each meal; cheeses and other milk products are never absent.
  • In Germany and Austria, cold meats are famous, and the diversity of sausages (wurst) satisfies even the most demanding palate. Potatoes either mashed or whole accompany meats, as well as preserved foods. Traditionally in Germany, the main meal of the day is at lunchtime. Tarragon, thyme, parsley and chives are the herbs that are predominant in this cuisine.
  • Switzerland offers a great variety of cheeses, delicatessens and its famous chocolate. Fondue is a traditional meal, as well as Raclette, in which cheese is melted in a very hot resistor and is placed over a bed of cooked potatoes. As on the rest of the continent, meats are part of the daily diet and a lunch could include beef with mushrooms, blood sausage (black sausage), a variety of cheeses, and finished by creamy vanilla ice cream with raisin sauce.
  • Russian and Easter food is known much more by how it's prepared than by the ingredients. There's a tendency to preserve fresh vegetables; a love of potatoes; and completely authentic meals such as Shchi (soup made out of cabbage, carrots and potatoes) and Borscht (made out of cabbages and beets). Healthy grains such as kasha (whole wheat) are used, as well as meats, particularly white ones such as pork and veal, in stews which are characteristic of the region.

When reference is made to Hindu food, not only does one think of curry, but also a great variety of spices such as turmeric, ginger and cumin. These spices make it a rich gastronomy and varied in flavor. The importance of the spices in Hindu cooking is such that food without it is considered appropriate only for the sick.

  • In North India, especially the region of Kashmir, Heart, a festival of lamb and fish is celebrated. In this area, there is also Dehra Dun, a region famous for its aromatic rice called basmati. Here, also, lamb is important and it's cooked with asafetida, ginger, fennel seeds, red ground chili and other spice that are mixed with yogurt. Bread of this region is also varied and appetizing.
  • In the area of Bengala, the East, where sheep, duck, pork and fish is consumed, the region has in interest in vegetarian food. The most elegant dish by far is the Hilsa, in which fish is cut in pieces and mixed with a paste made of mustard seeds, mustard oil, red chilies, green chilies, turmeric and salt all rolled up in a banana leaf and stem cooked. Traditional desserts are Rasagulla, Sandesh and Mishti Doi, which is a type of sweet yogurt.
  • In South India, including the city of Hyderabad, the food is usually roasted or steamed, low in fat and accompanied by rice or wheat. A plate of rice is usually served to accompany a Sambha-rasan, thin soup with curry, a vegetable and curd preparation is called Pachadi. Coconut is an important ingredient in this region's cooking. A popular dish in the Kerela territory is Appams, a type of rice pancake and a thick stew. Traditional desserts are Mysore pak and Paya zum.
  • In West India, covering Guajarat and Goa, where vegetarian food prevails, rice and beans cakes seasoned with coriander, coconut or tamarind are common, as well as a bread cracker called Khakhras. A typical snack in this region is one called Bhel Puri that consists of a spicy hot mixture of chickpeas, flour, chopped onions, green chilies, chopped coriander, tamarind and steamed potatoes. The most traditional dessert is the one called Peda, made out of evaporated milk (almost a curd), served in molds decorated with forms and figures.

Jose Badia left Spain in 1960, looking for new opportunities in the New World. He first landed in Santiago de las Vegas, Cuba, where he became known for his hardware store, Badia & Garrigo. In 1963, with difficulties facing Cuba, Jose emigrated to Puerto Rico and entered the world of spices. After leaving Puerto Rico in 1967, the Badia family looked for new markets in Miami, the land of Cuban immigrants, building brand loyalty. There, Badia begins to grow with the help of another company, and begins to appear on grocery store shelves. Slowly, Badia becomes more popular and well-known, and it spreads to more grocery stores. By 1998, Badia has expanded worldwide. More than 350 UPC’s, placement in 1100 points of sale in the U.S., international markets in three continents, international distribution and a dynamic, high-tech production line with an increase of 28,000 square feet at its new warehouse prove Badia is a great leader in its category.

Badia strives to be the strongest ethnic line of spices in the marketplace, with the most competitive prices and an exceptional selection of products for consumers to choose from.