Latin name: Syzygium aromaticum (Linn.) (Merrill. & Perry.) (Myrtaceae), Caryophyllus aromaticus (Linn.), Eugenia caryophyllata (Thunb.), E. aromatica (Kuntze.)
Sanskrit/Indian name : Lavangaha, Laung
Cloves originated from Moluccas, Indonesia, arriving in Asia more than 2,000 years ago. The herb has been used as a mouth freshener for centuries, although it was first and foremost used to flavor food. Today, Zanzibar in East Africa is the leading producer of cloves.
Cloves are known for their rich medicinal value. An herbal concoction featuring the herb has been effective in treating hangovers. Topical application of the essential oil from Cloves is known to alleviate body aches and inflammation.
Eugenol is the principal chemical compound in Cloves, which renders the herb its fungicidal, anti-inflammatory and analgesic properties. Beta-caryophyllene, another component of clove oil, has exhibited topic anesthetic properties. Cloves are also an excellent source of manganese, vitamins C and K and dietary fiber. The herb is also rich in calcium and magnesium.
Key therapeutic benefits:
- Clove’s anesthetic and anti-inflammatory properties are helpful in alleviating joint aches and pains.
- The herb is a potent platelet inhibitor, preventing blood clots in the body.
- Studies have shown that Cloves stimulate insulin activity up to three times in the body, combating diabetes effectively.