Cloves for Flavour and Health

Cloves are known for their exceptional aroma.  It is an ancient spice which holds an important portfolio in every kitchen.  Clove trees are a more common site in Indonesia.  Cloves are mainly grown in the Islands of Pemba today.  Cloves are also grown widely in the Madagascar. Cloves are the flower buds of  the clove tree.  They are pink in color when fresh and turn into a dark brown color when dried.  Cloves are sweetly pungent and aromatic.  Cloves retain their flavour when whole.  The flavour tends to deteriorate quickly when powdered.  The cloves are quite hard in nature and cannot be pounded easily.  Cloves should be stored in dry air tight containers. When powdered and added only a small quantity should be added as it has the tendency to overpower a dish.  They are usually added to the food for flavour.  They are used in number of spice mixtures like curry powders etc.,   Chinese have been using cloves to treat various conditions like indigestion, ringworm, athlete's foot  and other fungal infections.  Ayurveda uses cloves to treat digestive and respiratory disorders.  German herbalists regarded clove as a part of anti-gout mixture.  The Americans used clove to flavour the bitter medicines to make them palatable. Clove oil is used to treat tooth ache.  Popular mouthwash products contain clove oil as an important component.  Clove oil also provides relief from nausea.