Sheila Dillon embarks on a journey through the world of spice, starting with the clove. She follows the story of the clove from a harvest in Africa to sauce making with chef Jeremy Lee.
A culinary prize since the 3rd century BC, cloves have been a source of conflict and competition for centuries. They're still one of the most popular spices in our kitchen cupboards.
Reporter Nick Maes travels to Zanzibar, one of the world's leading producers of cloves, to find out how the dried, unopened flower buds are grown and then processed. He hears how years of decline have been reversed and plantations extended.
Along with Jeremy Lee, Niki Segnit, author of The Flavour Thesaurus, provides a helpful guide to flavour combinations and the uses of cloves in cooking.
