Botanical Name:
Syzygium aromaticum
Family:
Myrtaceae (Myrtle family)
Commercial Part:
Dried flower buds
Foreign Name of Spices
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Spanish: Clavo de olor
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French: Clou de girofle
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German: Gewürznelken
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Swedish: Kryddnejlika
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Arabic: قرنفل (Qurnuful)
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Dutch: Kruidnagel
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Italian: Chiodi di garofano
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Portuguese: Cravo-da-índia
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Russian: Гвоздика (Gvozdika)
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Japanese: クローブ (Kurōbu)
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Chinese: 丁香 (Dīngxiāng)
Clove
About Me.
Cloves are the dried flower buds of the Syzygium aromaticum tree, cherished for their strong aroma and warm, sweet, slightly bitter flavor.
Native to the Maluku Islands in Indonesia, cloves have been a treasured spice for centuries, once worth their weight in gold during the spice trade.
Their rich, penetrating fragrance makes them an essential ingredient in both culinary and medicinal traditions. From flavoring biryanis, curries, and spiced teas to being used in traditional remedies, cloves are truly versatile.
The presence of eugenol not only gives cloves their characteristic taste but also lends them powerful antibacterial, anti-inflammatory, and anesthetic properties.
Uses
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Culinary Uses
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Used whole in biryanis, curries, pickles, and rice preparations.
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Key ingredient in spice blends like garam masala and chai masala.
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Adds flavor to baked goods, stews, sauces, and marinades.
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Infuses warm, spicy notes in mulled wine and festive drinks.
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Medicinal Uses
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Natural remedy for toothaches and oral health.
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Aids digestion and reduces bloating.
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Contains antioxidants that support immunity.
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Traditional use for relieving coughs and colds.
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Other Uses
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Clove oil used in aromatherapy, dental care, and skincare.
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Widely used in perfumes, soaps, and cosmetics.
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Plays a role in cultural rituals and festive preparations.
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Types
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Whole Cloves – Used in cooking, teas, and infusions.
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Ground Cloves – Powdered form for baking, spice mixes, and marinades.
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Clove Oil – Extracted for medicinal, cosmetic, and aromatic uses.