Cloves

English Name : Cloves

Common Indian Name (Hindi): Laung / Lavang

• Cloves are the unopened flower bud of the evergreen clove tree in the family Myrtaceae. The word Clove is derived from the word clou, which means nail.
• It is used as spice in cuisine all over the world. It originates from India.
• When they are first handpicked, they are pink in color. They are then dried till they turn dark brown. They loose their moisture and become hard and reddish-brown in color.
• Cloves have an extremely strong and pungent aroma, with notes of pepper and camphor. The taste is rich and warm, aromatic and fruity but also sharp, hot and bitter, creating a numbing sensation on the tongue.
• Cloves contain volatile oils whose main component is Eugenol, which has anti-inflammatory properties. The flavonoids in cloves also have anti-inflammatory, antioxidant properties.
• Cloves are traditionally used in India as a mouth freshener. Clove oil is an important component of many types of toothpaste.
• Cloves are frequently used in dishes to impart its distinctive flavor. Since the aroma is strong hence only little is required to be used.
• Cloves are an excellent source of manganese. They are also a very good source of dietary fiber, vitamin C and omega-3 fatty acids and a good source of magnesium and calcium.
• According to Ayurveda, cloves improve circulation, digestion and metabolism.
• They are also used to prevent and treat stomach disorders like distention, nausea, and diarrhea.
• It is helpful in insomnia and Curbs the desire for alcohol.
• It is used to treat Hernia, Ringworm, Athlete's foot and other fungal infections.