Cloves.... can someone tell me

Don't know about cloves. But 1 cup of coriander seeds yields 1/2 cup of coriander powder.

My advice is to use very little. For example, no more than 1/2 tsp. You may need to sift the freshly ground cloves before adding to your food.
Also, freshly ground cloves will likelely be stronger than pre-ground. Now that I think of it, reduce the above amount to 1/4 tsp.

Hand in clove
The sun shines out of our behinds
No, it's not like any other love
This one is different - because it's us

Hand in clove
We can go wherever we please
And everything depends upon
How near you stand to me

And if the people stare
Then the people stare
Oh, I really don't know and I really don't care

Kiss My Shades

Hand in clove
The Good People laugh
Yes, we may be hidden by rags
But we've something they'll never have

Hand in clove
The sun shines out of our behinds
Yes, we may be hidden by rags
But we've something they'll never have

And if the people stare
Then the people stare
Oh, I really don't know and I really don't care

Kiss My Shades ... oh ...

So, hand in clove I stake my claim
I'll fight to the last breath

If they dare touch a hair on your head
I'll fight to the last breath

For the Good Life is out there somewhere
So stay on my arm, you little charmer

But I know my luck too well
Yes, I know my luck too well
And I'll probably never see you again
I'll probably never see you again
I'll probably never see you again
Oh ...

I agree with anonimo. 1/4 tsp sounds about right. The formula you've found would yield a whole teaspoon of ground cloves here. Unless you're making gallons of mincemeat, that's more cloves than any recipe I've ever seen.

What are you making, and how much of it? Can you post the recipe you're using?

Love me tender

For flavour and texture, nothing beats a soup or stew simmered to perfection

Judy Schultz, CanWest News Service
Published: Wednesday, November 21, 2007

ITALIAN POT ROAST

The Sun's What's Stirring authors Brenda Thompson and Ruth Phelan tested this recipe, from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley (Ten Speed Press 2003), and pronounced it "absolutely delicious -- moist and tender with an intense rich flavour."

1 cinnamon stick, broken into pieces

4 whole cloves

3 allspice berries

6 black peppercorns

3 tablespoons (45 mL) olive oil

3 pounds (1.5 kg) boneless beef pot roast, trimmed of excess fat

1 medium onion, chopped fine

4 garlic cloves, minced

2 large celery stalks, sliced thin

2 medium carrots, peeled and sliced

1 cup (250 mL) dry red wine

1 (796 mL) can crushed tomatoes

1/2 teaspoon (2 mL) salt Chopped fresh parsley

Combine cinnamon, cloves, allspice and peppercorns in coffee grinder and grind to a fine powder.

In large heavy pot, heat oil over medium-high heat. Add beef and cook, turning, for 10 to 15 minutes or until browned on all sides. Using tongs, transfer to slow cooker.

Reduce heat to medium and add onion to pot; saute for 5 minutes or until lightly browned. Add garlic, celery and carrots; saute for 4 minutes. Add spice mixture and saute for 2 minutes. Add red wine and cook for 5 minutes or until reduced by about one-third. Stir in crushed tomatoes and salt. Pour sauce over meat in slow cooker. Cover and cook on low for about 8 to 10 hours or until meat is tender. (Do not lift the lid of the slow cooker while the meat is cooking.) Transfer to serving dish and garnish with parsley.

Makes 8 servings

Approximate nutritional analysis for each serving (using outside round roast): 345 calories, 39.4 g protein, 14.5 g fat, 8.1 g carbohydrate. Excellent source of vitamin B12 and niacin. Excellent source of iron and zinc.

TIPS

• We made this recipe with a boneless chuck bottom blade roast (10 hours cooking time) as well as an outside round roast (8 hours cooking time). For best results, be sure to choose a thin roast, not a thick one -- you want as much of the meat below the surface of the sauce as possible, especially with the tougher chuck roast.

• If you do not have a coffee grinder, substitute ground spices for the whole spices. Use 3/4 teaspoon (2 mL) ground cinnamon and 1/8 teaspoon (0.5 mL) each of ground cloves, allspice and black pepper.

• This succulent roast with its rich tomato sauce is delicious served with polenta or noodles. If your family doesn't care for spicy food, just omit the spices.

Thanks. I still say 1/4 tsp. 1 tsp and it will taste strongly of cloves, which is not what you want.

I need to buy some Cloves-Thanks for the reminder!