Clove is one of the highly prized spices, native to the Maluku islands in Indonesia. The spice actually is dried aromatic flower buds of an evergreen rainforest tree.

It is available throughout the year and commercially harvested primarily in Indonesia, India, Pakistan, Sri Lanka, Madagascar, and Zanzibar. It is widely recognized all over the world for its medicinal properties and culinary qualities.

The spice is widely used in Asian, Middle-East, and African cuisines in the preparation of curries, gravy items, and marinades. It is used along with other spices, including cinnamon, cardamom, and black pepper in the cooking of Biryani (spiced rice).

Clove essential oil is used as an active ingredient in cosmetic products and the healing of many disorders. In the Middle East, it is added to beverages, at times along with cardamom and peppermint.

Clove has been used for thousands of years in India, China, and South East Asia, not only as a spice and condiment but also as a remedial herb for many ailments. Ayurvedic practitioners, for instance, use clove for tooth decay, halitosis, and bad breath, among others. In Traditional Chinese medicine, clove is considered an aphrodisiac.


Health Benefits 

Digestive: Clove aids digestion by stimulating the secretion of digestive enzymes. It is also used to alleviate flatulence, gastric irritability, dyspepsia, and nausea. Roasted powdered clove is usually taken with honey as a remedy to relief digestive disorders.
Antibacterial: Clove found to have 29 phytochemicals with antibacterial properties against a number of pathogens including specific bacteria that spreads cholera.