The clove is the dried unopened flower bud from an evergreen tree. A small, pyramidal, trunk soon divides into large branches covered with a smooth grayish bark; leaves large, entire, oblong, lanceolate (always bright green colour), which stand in pairs on short foot-stalks, when bruised very fragrant. Flowers grow in bunches at end of branches.
Cloves grow most commonly in Southern Philippines and
Molucca Islands, though the finest cloves come from Molucca and
Pemba, where the trees grow better than anywhere else, but they are also imported from the East and West Indies,
Mauritius and
Brazil. Their
botanical name is Eugenia Caryophyllata (from the N.O.
Myrtaceae family). Nomen number: 50069 and their scientific name (
Genus) is Syzygium. Translations:
Dutch: kruidnagel,
Latin: cariofilum,
Maluco: chanque,
Hindi: lavang,
Kashmiri: rong,
Tamil: krambu,
French: girofle or clous aromatiques,
German: gewurznelken.
The clove has been used in India and China, for over 2000 years as a spice to check both tooth decay and counter
halitosis. In India it is also used as a folk medicine for diabetes. In Persia and China, it was considered to have aphrodisiac properties.
In
ayurveda, cloves are considered to enhance circulation, digestion and metabolism and help counter stomach disorders such as gas, bloating and nausea. The essential oil of clove is used as an ingredient in oral hygiene products to promote tooth health and freshen the breath. The clove contributes the pungent and astringent tastes. Cloves help pacify
Vata and
Kapha and increases the
Pitta dosha's.
Cloves are used both whole and ground in
ayurvedic cooking. Whole cloves sautéed in
Ghee with other spices such as
cinnamon,
bay leaves and
peppercorns enhance the flavor of rice and
pilafs. Cloves are an essential ingredient in
curry powders and combine well with other ayurvedic spices such as
turmeric,
cinnamon,
cumin and
coriander.
Clove oil (Syzygium Aromaticum or Caryophyllus Aromaticus L.) is used in the manufacture of perfumes, soaps, and bath salts and as a flavouring agent (and also for its
analgesic properties, according to
Albert Herring) in medicine and dentistry.