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Clove Certified Organic
Clove Spices: The use of clove in whole or ground form is mainly for culinary purposes and as a flavouring agent in food industry. Its flavour blends well with both sweet and savory dishes. It is used in almost all rich or spicy dishes as an ingredient of a mix named garam masala, along with other spices, although it is not an everyday ingredient for home cuisine, nor is it used in summer very often. In Mexican cuisine, cloves are best known as "clavos de olor", and often used together with cumin and cinnamon. In Vietnamese cuisine, cloves are often used to season the broth, Due to the Indonesian influence, the use of cloves is widespread in the Netherlands. Cloves are used in cheeses, often in combination with cumin. Cloves are an essential ingredient for making Dutch speculaas. Furthermore, cloves are used in traditional Dutch stews like hachee.

Clove Health: It is highly valued in medicine as carminative, aromatic and stimulant. In Indonesia, the lion share of production is consumed in production of ‘kretek’ cigarettes. The antiseptic and antibiotic properties of clove oil are used in medicine especially in dentistry, oral and pharyngeal treatments. It has wider applications in preparations of toothpaste and mouthwashes, soaps and perfumes. It is also reported to help diabetics in sugar assimilations. In Ayurveda it as having an effect of increasing heat in system. Cloves are used in Indian Ayurvedic medicine, Chinese medicine, and western herbalism and dentistry, where the essential oil is used as an anodyne (painkiller) for dental emergencies. Cloves are used as a carminative, to increase hydrochloric acid in the stomach and to improve peristalsis. Cloves are also said to be a natural anthelmintic. The essential oil is used in aromatherapy when stimulation and warming are needed, especially for digestive problems.

Description
The clove of commerce is the air-dried unopened flower bud obtained from evergreen medium sized tree. The tree grows to a height of 10-12 mtrs and start flowering in about 7 years. It continues to produce flower buds for 80 or more years. It is a valuable spice of the orient. Clove clusters are plucked by hand when the buds are fully developed with a pronounced pink flush and then dried over several days in the sun. Unopened flower buds, leaves and stalks yield essential oil.

Origin and Distribution
The plant is indigenous to North Molucca Islands of Indonesia. It is also grown in Zanzibar, Madagascar, Malaysia, Sri Lanka and India. The tree prefers well drained rich soil with sufficient soil moisture throughout the year. High atmospheric temperature (25 to 35 degree C) with heavy sun light, good and well-distributed rainfall (above 150 cm) and high humidity (above 70%) are preferred.

USES

The use of clove in whole or ground form is mainly for culinary purposes and as a flavouring agent in food industry. Its flavour blends well with both sweet and savory dishes. It is highly valued in medicine as carminative, aromatic and stimulant. In Indonesia, the lion share of production is consumed in production of ‘kretek’ cigarettes.

The antiseptic and antibiotic properties of clove oil are used in medicine especially in dentistry, oral and pharyngeal treatments. It has wider applications in preparations of toothpaste and mouthwashes, soaps and perfumes. It is also reported to help diabetics in sugar assimilations.

Botanical name	Family name	Commercial part
Syzygium aromaticum	Myrtaceae	Unopened flower bud

Indian Names
Hindi	: Lung
Bengali	: Lawang
Gujarati	: Lavang
Kannada	: Lavanga
Malayalam	: Grambu
Marathi	: Luvang
Oriya	: Labang
Punjabi	: Laung
Sanskrit	: Lavanga
Tamil	: Kirambu, Lavangam
Telugu	: Lavangalu
Urdu	: Laung
French	: Clou de girofle
German	: Nelke, Gewürznelke
Arabic	: Kabsh qarunfil, Kabsh qaranful
Chinese	: Ding xiang, Ting hsiang
Further Reading: Sensory quality: Strongly aromatic and very intensive fragrance; fiery and burning taste. Main constituents: The content of essential oil in cloves of good quality may exceed 15%. The oil itself is dominated by eugenol (70 to 85%), eugenol acetate (15%) and ß-caryophyllene (5 to 12%), which together make up 99% of the oil. Cloves contain about 2% of the triterpene oleanolic acid. Cloves are an ancient spice and, because of their exceptional aromatic strength, have always been held in high esteem by cooks in Europe, Northern Africa the greater part of Asia. In China, cloves were not only used for cooking but also for deodorization; anyone having an audience with the Han emperor had to chew cloves to prevent any undesired smell. Arab traders brought cloves to Europe in in late antiquity; they were very expensive. It is amazing that cloves are not (or at least, very rarely and only for sweets) used in the cuisine of the Moluccas; actually, in whole Indonesia, they are not an important spice. Nonetheless, Indonesians are the main consumers of cloves and use up nearly 50% of the world’s production. But, alas!, not for cooking but for smoking: Cigarettes flavoured with cloves (kretek) are extremely popular and nearly every (male) Indonesian enjoys them. It is impossible to mention all cuisines where cloves are used; they are much loved by the Chinese, play an important rôle in Sri Lankan cooking, are extensively used in the Moghul cuisine of Northern India, enjoy high popularity in the Middle East and many Arab countries and are a common spice in Northern Africa. In all these countries, they are preferred for meat dishes; frequently, rice is aromatized with a few cloves. In Ethiopia, coffee is often roasted together with some cloves in the so-called “coffee ceremony” . Cloves have less use in Europe, where their strong flavour is not so much appreciated. They are much used for special types of sweets or sweet breads, but especially for stewed fruits (together with cinnamon). Plain rice is often flavoured one or two cloves. In France, cloves often go into long-simmered meat stews or hearty meat broths. In England, they are most popular in pickles. Consequently, many spice mixtures contain cloves. They form an essential part in the Chinese five spice powder, frequently appear in curry powders, determine the character of the Moghul variant of garam masala and are a component of the Arabic baharat. A well-known European spice mixture depending on cloves is the French quatre épices. The taste of the famous Worcestershire sauce (also spelled Worcester), an Indo-British contribution to international cuisine, is markedly dominated by clove aroma. The sauce is composed of several spices (besides cloves, garlic, tamarind, paprika or chiles are most frequently found), fish extract, soy sauce, treacle, vinegar (or lemon juice) and salt.