Clove for Culinary Purposes, Flavoring Agent, Medicinal Purposes

INDIAN NAMES OF CLOVE
Hindi : Laung, Bengali : Lawang, Gujarati : Lavang, Kannada : Lavanga, Malayalam : Grambu, Marathi : Luvang, Oriya : Labang, Punjabi : Laung, Sanskrit : Lavanga, Tamil : Kirambu Lavangam, Telugu : Lavangalu, Urdu : Laung
FOREIGN NAMES OF CLOVE
Arabic : Kabsh Qarunfil, Chinese : Ding xiang, French : Clou de girofle, Indonesian : Cengkeh, German : Nelke
Cloves are the aromatic, sun-dried, unopened flower buds of the evergreen tree Syzygium aromaticum (family Myrtaceae). They are deep brown in colour. The shape of a dried clove bud substantially resembles the shape of a nail. Therefore, their name is derived from the Latin word “clavus” meaning nail.
The use of clove in whole or ground form is mainly for culinary purposes and as a flavouring agent in food industry. Its flavour blends well with both sweet and savory dishes. It is highly valued in medicine as carminative, aromatic and stimulant. In Indonesia, the lion share of production is consumed in production of ‘kretek’ . The antiseptic and antibiotic properties of clove oil are used in medicine especially in dentistry, oral and pharyngeal treatments. It has wider applications in preparations of toothpaste and mouthwashes, soaps and perfumes. It is also reported to help diabetics in sugar assimilations.
Amazing benefits of consuming Clove
Cloves displays valuable holistic effects on human health.
The active principles in the clove are known to have antioxidant, anti-septic, local anesthetic, anti-inflammatory, rubefacient (warming and soothing), carminative and anti-flatulent properties.
Cloves improve your liver health, promote insulin production, lowers blood sugar, prevent blood clots, and promote bone health.
It can treat stomach ulcers, toothache, indigestion, and skin problems.
It possesses antioxidant, antibacterial, anti-viral, anti-fungal, anti-inflammatory, and antiseptic properties. It is also effective in alleviating inflammatory joint pain