clove

Great British Chefs specified that tonka’s “most distinctive feature” is their “enormous potency — heady vanilla flavours, with oily clove aromas, and perfumed magnolia, sandalwood notes.”

A sly nod the raw cloves rubbed on toast by the Catalan herdsmen who stake claim to the dish’s origins.

The eels are sedated using clove oil so that Dr Evans and his PhD student group can easily measure them.

Return to pot and season: Add the brown sugar, ginger, cinnamon, cloves, miso, lemon juice and a pinch of salt.

The table is full again — spinach-and-ricotta stuffed shells, scungilli with 18 cloves of garlic, cassatas — but this time, it’s sympathy food.