Cloves are one of the spices that are grown extensively in India. It’s a spice obtained from the dried unopened flower bud of the evergreen, medium-sized clove tree.
When comes to cultivation, cloves require a high ambient atmospheric temperature between 25 to 35 degree celsius along with ample sunlight, good rainfall and high humidity.
Scientifically known as Syzygium aromaticum, cloves are one of the most important spices when it comes to Indian cuisines, as it has a deep flavour profile and aromatic properties. It is used in both savoury and sweet dishes and is commonly found in curries, pickles and certain desserts as well. It is also used to increase the shelf life of certain eatables such as pickles.
Kanniyakumari clove, which boasts a characteristic odour and flavour, has its own Geographical Indication (GI) registration. They are grown in the Maramalai, Karumparai and Vellimalai areas of the Western Ghats.
Cloves are also used for several medicinal purposes as well due to the healing properties offered by its high percentage of Eugenol.
The spice is valued in medicine for its carminative, aromatic and stimulant properties. It is believed to have digestive, antibacterial, antibiotic and antiseptic properties. Clove oil is often used for dental care and to relieve toothache.
Cloves are used extensively in perfumery and ritual practices and symbolise purification, protection and healing.
In short, cloves play a significant part in the Indian spice culture. Whether it is food or medicine, their versatility in whole and ground forms, coupled with their preservative qualities and cultural significance, underscore their pivotal role in cuisine, pharmaceuticals and tradition.
Medicinal properties
Refrigerant
Ophthalmic
Digestive
Dental Care
Carminative
Stomachic
Stimulant
Antispasmodic
Antibacterial
Expectorant
Rubefacient
