are the unopened pink flower buds of the evergreen clove tree. The flower buds initially have a pale colour, gradually turn green, and then transition to a bright red when ready for harvest. The buds are picked by hand and dried until they turn brown in colour. Cloves are harvested at 1.5–2.0 cm long, and consist of a long calyx that terminates in four spreading sepals, and four unopened petals that form a small central ball.
Although cloves have a very hard exterior, their flesh features an oily compound (eugenol) that is essential to their nutritional and flavour profile. Cloves have a warm, sweet and aromatic taste.
Cloves are an excellent source of manganese. They are also a very good source of vitamin K and dietary fibre. They are also a good source of iron, magnesium, and calcium.
Clove contains significant amounts of an active component called eugenol, which has made it the subject of numerous health studies.
1. Anti-Inflammatory Activity:
Eugenol, the primary component of clove’s volatile oils, functions as an anti-inflammatory substance.
2. Temporarily treat a toothache:
You can temporarily alleviate the pain by dabbing a little clove oil on a cotton ball and placing it on the sore tooth or on your gums. An added benefit is that it will also pull out any infection.
3. Relieve upper respiratory infections:
Ayurveda suggests making a tea to lessen, or prevent, colds and flu. It is also used as an expectorant. Cloves are a natural painkiller and also attack germs, so they’ll help you get rid of that sore throat.
4. Treat scrapes and bruises:
Cloves are pretty strong and used with little olive oil with bandage.