Eugenia caryophyllata – whole nail

Each clove is a dried flower bud before blooming, harvested by hand and dried in the sun. It is used whole in infusions, in cooking, or for aromatic macerates.

Description

Dried, dark brown buds with a distinctive nail shape and a strong, warm, and spicy odor. The taste is pungent, slightly sweet, and astringent.

Nomenclature

• Common names: Clove, cloves
• Latin name: Eugenia caryophyllata (syn. Syzygium aromaticum )
• Family: Myrtaceae
• Part used: Flower bud (nail)
• Form: Whole (loose)
• Origin: Madagascar, Indonesia, Comoros
• English name: Clove
• German name: Gewürznelke
• Name in Spanish: Clavo
• Name in Italian: Chiodo di garofano
• Name in Arabic: قرنفل (Qaranfoul)

Main virtues

Clove is traditionally recognized for its tonic, purifying, and warming properties. In cooking, it enhances both savory and sweet dishes. It is also used in infusions for its powerful aromas and as a mouthwash in certain folk practices.

Main constituents

Eugenol (main essential oil), eugenyl acetate, tannins, flavonoids, triterpenes.

Use and dosage

• Infusion: 2 to 3 cloves per cup, let infuse for 5 to 8 minutes.
• Cuisine: Add whole to stews, rice, desserts or mulled wine.
• Macerate: in oil or alcohol for traditional aromatic preparations.

Precautions, side effects and contraindications

• Use in moderation, very strong taste.
• Not recommended in case of gastric ulcer or anticoagulant treatment.
• Do not use pure essential oil without professional supervision.

History and origin

Native to the Maluku Islands (Indonesia), cloves were one of the most prized spices in global trade since the Middle Ages. They were also a key ingredient in medicinal spice powders in Europe and Asian pharmacopoeias.

Miscellaneous information

• Packaging: bulk, kraft bag or airtight jar.
• Storage: away from light and humidity.
• Appearance: Whole, brown, dry nails.
• Smell: warm, spicy, very aromatic.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Culinary Herbalism Manual
• References in spices and herbs from around the world
• Ethnobotanical corpus of the Indian Ocean islands

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