Syzygium aromaticum
Cloves are widely cultivated throughout parts of Asia, Africa, and South America, and have been an integral herb in the spice trade for thousands of years. Clove remains a popular ingredient in baking, mulled wine, chai tea, and herbal formulations. Stimulating and aromatic, whole cloves are used in savory dishes in Middle Eastern, north African, Chinese, and Indian cuisines.
An extensively utilized culinary spice since ancient times, clove rivals other well-known spices such as cinnamon, ginger, and nutmeg for popularity. Clove is used in liqueurs and mulled wine, perfumes and even love potions. More recently, clove oil has been employed for its beneficial properties in dentistry.
In Ayurveda (system of traditional healing in India), clove, referred to as 'lavanga,' has not only been used in the kitchen, but has been employed as a medicinal herb to support digestion, soothe nausea, to support lung health, and is thought to be a highly effective carminative. It is considered to be an energetically hot herb having a pungent taste and therefore most useful in cold or stagnant conditions.
Likewise, in TCM (Traditional Chinese Medicine), clove is considered a warming herb that breaks up stagnant energy by encouraging chi (energy) flow, and is used to support the kidney, spleen, and stomach meridians.
Cloves are considered highly aromatic, pungent, and energetically heating. Dried flower buds powdered as a culinary spice or as part of a tea blend.
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