Clove

Clove refers to the dried flower buds of the evergreen tree Syzygium aromaticum, native to the Maluku Islands of Indonesia. The buds are harvested just before they open and are then dried, turning a reddish-brown color and retaining a characteristic nail-like shape, which gives rise to the species’ common name in several languages. The word clove derives from Latin clavus, meaning nail.

The chief component of clove essential oil is eugenol, typically 70–90%, with smaller amounts of eugenyl acetate and beta-caryophyllene. The dried buds have a pungent, warm, and aromatic flavor and aroma that is strong in small quantities.

Syzygium aromaticum is an evergreen tree that can reach 8–12 meters (25–40 ft) in cultivation. It is grown in tropical climates with ample rainfall and well-drained soil. Major producers include Indonesia, Madagascar, Sri Lanka, India, and Tanzania (including Zanzibar).

Uses: Culinary—whole or ground cloves are used in spice blends (such as garam masala and pumpkin spice), baked goods, sauces, pickles, and mulled drinks. Medicinal and aromatic uses—eugenol is used in dentistry as an analgesic and antiseptic; clove oil appears in traditional remedies and perfumery.

Storage and safety: store whole cloves in an airtight container away from light and heat; ground cloves lose volatile flavor more quickly. The essential oil is potent and can irritate skin or mucous membranes if misused; high doses are hazardous.