Lwang (Clove)
肉の臭みを一掃する「魔法の釘」。強烈でスパイシーな甘い香り
Description
Dried flower 'buds' of a Myrtaceae plant. 'Lwang' in Nepali. Shaped like a nail, hence English 'Clove' or Chinese 'Ding Xiang' (Nail Spice). Has a vanilla-like sweet aroma and intense stimulation (eugenol compound) that numbs the tongue. Plays a vital role in Nepali cuisine for deodorizing meat curries (mutton etc.) and spicing Chiya (tea).
Classification: Spice, Seasoning, Tempering
Shops selling Lwang (Clove)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Clove buds(Whole)
Instructions
- [Authentic Recipe]
- [Meat Curry Tempering]: When braising gamey meat like mutton (goat), put a few whole Lwang into hot mustard oil (or ghee) at the very start to transfer sweet, stimulating aroma to the oil. Completely erases meat odor.
- [Chiya (Milk Tea)]: Boil in a small pot with cardamom and ginger, adding spicy punch (depth) to the tea. *Due to intense aroma, the ironclad rule is using a 'tiny amount' of 2-
- buds per dish.
Learn more Substitutes, pairings, tips
Key spices
Lwang(This spice itself is the star)
Substitutes at Japanese supermarkets
(Use JP supermarket 'Clove (Whole)')
Pairing
Khashi ko Masu (Goat Curry) / Chiya (Nepali Tea) / Pork dishes
Trivia
Contains the same compound (Eugenol) as dental anesthetics (painkillers), so a Nepali folk remedy for toothaches is biting down on a single Lwang with the aching tooth to numb the pain.
Eating tips & etiquette
If you accidentally crunch this Lwang (nail shape) mixed in the ingredients while eating curry, you'll agonize over the intense bitterness and numbness; picking it out to the edge of the plate is a common Nepali curry experience.
Allergen
None