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In Mexican cuisine, cloves are best known as clavos de olor, and often accompany cumin and cinnamon.[2] They are also used in Peruvian cuisine, in a wide variety of dishes as carapulcra and Arroz con leche.
A major component of clove taste is imparted by the chemical eugenol,[3] and the quantity of the spice required is typically small. It pairs well with cinnamon, allspice, vanilla, red wine and basil, as well as onion, citrus peel, star anise, or peppercorns.
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