CloveSyzygium aromaticum

Part used: Flower bud

Energetics: Stimulant, carminative, aromatic, pungent, warming

Actions: Antibacterial, antioxidant, antidiabetic, anti-inflammatory, analgesic

Indications: nausea, vomiting, flatulence, cough, bronchitis, oedema, chronic nephritis, urinary disorders

Clove has a long history of use as a culinary and household spice in many cultures. The word clove comes from the Latin word “clavus” which means nail – referring to the similarity between the seed and a nail. In cooking, clove is used in sweet and savoury dishes alike. In ancient times, cloves were used as a natural preservative in food, for embalming and as an ingredient in incense and herbal cigarettes. Clove has also been used as a medicinal plant in many cultures including in Ayurveda and Traditional Chinese Medicine as well as western herbal medicine. The main applications were for digestive disorders and pain relief in tooth ache as the oil has an anaesthetic and antiseptic action. The German Commission E has approved the use of clove as a topical antiseptic and anaesthetic [1].

Content shared from Herbal Monographs, The Herbal Extract Company of Australia 2021

Cloves are used in our Spicy Chai and Masala Chai