Cloves

Botanically, clove spice belongs to the myrtaceae family, in the genus syzygium and scientifically named as syzyigium aromaticum.

Cloves are aromatic flower buds of an evergreen tree that grows up to 8-12 m tall, with large leaves and crimson flowers grouped in terminal clusters.

The flower buds initially have a pale hue, gradually turn green, then transition to a bright red when ready for harvest.

Cloves are harvested at 1.5 – 2.0 cm long and consist of a long clyx that terminates in four spreading sepals and four unopened petals that form a small central ball.

The sweet aroma of cloves comes from an essential oil, eugenol, in them
Cloves are commercially harvested primarily in bangladesh, indonesia, india, madagascar, pakistan, sri lanka and tanzania.

Cloves are available throughout the year due to different harvest seasons in different countries.

Benefits

• It is a very nourishing spice full of multiple nutrients, minerals and vitamins.
• It contains energy, dietary fiber, carbohydrate, protein, vitamin c, vitamin a, vitamin e, vitamin k, riboflavin, niacin, pyridoxine, iron, calcium, potassium, magnesium, zinc and others.
• Its active principles are anti-oxidant, hepatoprotective, antibacterial, antimicrobial and anti-inflammatory properties.
• It is largely used for flavor and fragrance retention in various food preparations, beverages, and medicine permutations for healing usage and natural food preservative
• It contains many essential volatile oils that have therapeutic properties for optimum health.