Cloves

• English:  clove buds, mother cloves, clove spice, nail spice, lavang
• Spanish:  clavos de olor
• Portuguese:  cravo-da-índia
• French:  clous de girofle
• Italian:  chiodi di garofano
• German:  Nelken, Gewürznelken
• Dutch:  kruidnagels
• Czech:  hřebíček
• Hungarian:  szegfűszeg
• Greek:  garífalo
• Danish:  nellike
• Norwegian:  nellik
• Swedish:  kryddnejlika
• Finnish:  neilikka
• Polish:  goździki
• Turkish:  karanfil
• Hebrew:  tziporen
• Arabic:  qaranful, qurnafl
• Persian/ Farsi:  mīkhak
• Swahili:  karafuu
• Russian:  gvozdíka
• India
  • Bengali:  labango, lôbôngô
  • Hindi:  laung
  • Gujarati:  laving
  • Marathi:  lavang
  • Sanskrit:  lavaṅga
  • Tamil:  kirāmpu, kirambu
• Sri Lanka (Sinhala):  korofil
• Burmese:  nga-zin
• Thai:  kānp lū, kaanphluu
• Cambodia (Khmer):  slœ̆k krɑp rôk sa
• Vietnamese:  đinh hương
• Malay:  bunga cengkih
• Indonesian:  cengkeh
• Filipino:  clove, clavo de comer
• China
  • Mandarin:  dīngxiāng
  • Cantonese:  ding heung, deng hoeng
• Korean:  jeonghyang
• Japanese:  chōji, kurōbu

Source:  USDA FoodData Central

Daily Value % based on a 2,000 calorie diet

Cloves are much adored for their potent, spicy flavor that simultaneously creates a warming and cooling sensation. Here is a breakdown of the primary chemical compounds that make this happen, highlighting the culinary and medicinal properties of each:

Aroma & Flavor Compounds

• Eugenol
  • Culinary:  The dominant aroma and flavor compound in cloves essential oil (approx. 70-90%), responsible for its warm, spicy, and slightly sweet character with floral undertones. It also creates a mild cooling sensation in the mouth and throat.
  • Medicinal:  Potent antioxidant, anti-inflammatory, antimicrobial, and analgesic properties. 
• Eugenyl Acetate
  • Culinary:  Contributes fruity and slightly woody notes. 
  • Medicinal:  Potential anti-inflammatory and analgesic properties.
• β-Caryophyllene
  • Culinary:  Adds a woody, spicy element to the aroma of cloves.
  • Medicinal:  Potent anti-inflammatory and pain-relieving properties.
• Other Compounds
  • Cloves also contain smaller amounts of aroma compounds like vanillin (vanilla’s primary characteristic), caryophyllene oxide (woody, spicy), and humulene (hoppy, earthy), contributing to its overall complexity.

Other Phytochemicals

• Flavonoids
  • Culinary:  Contribute to the color of cloves and may subtly influence flavor.
  • Medicinal:  Powerful antioxidants with potential anti-inflammatory and anticancer effects.
• Tannins
  • Culinary:  Contribute a subtle astringency to the flavor.
  • Medicinal:  Antioxidant and anti-inflammatory properties.

Notes

• Since the macronutrients (fats, carbohydrates, proteins) and micronutrients (vitamins, minerals) are listed in the nutrition facts above, this section focuses on the compounds most responsible for a spice or herb's unique culinary and medicinal properties.
• Keep in mind that chemical composition can vary, mainly in proportion and concentration, but it is possible for certain compounds to be entirely absent. In fact, these variations are the reason for differences in quality. This is why spices are typically graded by measuring the levels of key compounds that directly contribute to aroma, flavor, and color.
• Composition variation (and hence, quality) is affected by plant part, variety/ cultivar, age/ freshness/ ripeness, region, terroir, environmental stressors, potential adulteration, and the techniques deployed throughout the following processes: cultivation, harvesting, processing (drying, curing), shipping, storage, and preparation (grinding, grating, infusing, roasting). A magnificent spice is thus a celebration of a complex journey, shaped by natural forces and human ingenuity.

Cloves are essential to various traditional medicine systems, including Ayurveda and Traditional Chinese Medicine, for their potent therapeutic effects. The primary bioactive compound in cloves is eugenol, which imparts a wide range of health benefits. Here is an overview of some of the most promising areas of cloves' medicinal potential:

• Antioxidant and Anti-inflammatory Properties
  • Cloves have powerful antioxidant action, primarily due to eugenol and other phenolic compounds. Eugenol is also renowned for its potent anti-inflammatory effects that inhibit the activity of inflammatory mediators and enzymes within the body. 
• Pain Relief
  • Eugenol is a natural analgesic (pain reliever) and anesthetic (numbing agent). It blocks pain signals, which is why clove oil has been traditionally used for toothaches and is a common ingredient in various over-the-counter pain relief ointments.
• Antimicrobial Activity
  • The antimicrobial properties of cloves are well-documented. Eugenol exhibits strong antibacterial, antiviral, and antifungal activities, making cloves effective in combating a range of pathogens.
• Oral Health
  • Cloves have been widely used in dentistry for their analgesic and antiseptic properties. As mentioned above, clove oil is often applied to relieve toothache and gum pain, but its antimicrobial properties also help in preventing oral infections and maintaining overall oral hygiene.
• Respiratory Health
  • Cloves are used to treat respiratory conditions such as cough, asthma, and bronchitis in traditional medicine. This is mainly due to their anti-inflammatory and antimicrobial properties. 
• Liver Health
  • Cloves may have protective effects on the liver, potentially reducing damage caused by toxins and drugs.
• Skin Health
  • Clove oil is used in various skincare products for its antioxidant, antiseptic and anti-inflammatory properties. It can help treat acne, soothe irritation, and protect the skin from oxidative damage.

Important Considerations

• Most Research is Preliminary:  While research is promising, more extensive human clinical trials are needed to definitively confirm the efficacy and safety of cloves' medicinal properties. 
• Dosage Matters:  Researchers commonly use concentrated extracts, so keep in mind that standard dietary consumption may not yield the same results. More studies are required to establish proper dosages and administration methods.
• Medication Interaction:  Cloves should not be considered a replacement for conventional medical treatments, and while they are generally safe for most people, it is critical to exercise moderation and consider potential interactions with other medications. 
• Disclaimer:  Consult healthcare professionals before using spices and herbs for medicinal purposes. 

The unique properties of cloves make it useful beyond cooking. Here are some of its popular alternative use cases:

• Fragrances and Aromatherapy
  • The warm, spicy aroma of clove oil is a popular ingredient in perfumes, colognes, and other fragrance products. Clove oil is used in aromatherapy as well to promote relaxation and uplift mood.
• Potpourri and Air Fresheners
  • Dried cloves are often added to potpourri and used in sachets for their pleasant fragrance and interesting appearance. 
• Skincare
  • Clove oil is sometimes used in skincare products for its antibacterial and anti-inflammatory properties, helping to treat acne and other skin conditions.
• Hair Care
  • Clove oil is believed to promote hair growth and is used in some hair tonics and treatments.
• Insect Repellent
  • Clove oil is often used in natural insect repellent formulations. Its strong aroma is known to deter insects like mosquitoes, moths, and ants. 
• Natural Pesticide
  • Clove oil has also shown potential as a natural pesticide, effective against various pests that can damage plants. 

Disclaimer:  While cloves show promise in these areas, it's important to manage expectations. Their effectiveness may be limited compared to commercial alternatives.

Cloves, with their potent, warm, and slightly sweet flavor profile, are a beloved spice in many culinary traditions. However, if you find yourself without cloves, there are several substitutes that can offer similar nuances, depending on your needs.

• Allspice
  • Allspice is often described as a combination of cinnamon, nutmeg, and cloves, making it a great substitute when you need all those flavors in one. Use approximately half the amount of allspice as you would cloves, as it is stronger in flavor.
• Cinnamon + Nutmeg + Allspice
  • If you're missing cloves, but have the rest of these warm spices on hand, a combination can work well. Use a ratio of ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp allspice (or a pinch of cloves) for every 1 tsp of cloves.
• Chinese Five-Spice Powder
  • This blend includes cloves and other warm spices, making it a suitable substitute in some savory dishes. Use it sparingly, as it will introduce additional flavors.
• Pumpkin Pie Spice or Apple Pie Spice
  • These blends often contain cloves, so they can provide a similar warmth and spice. However, they may not be suitable for all dishes due to their sweetness.
• Nutmeg
  • Nutmeg has a warm, sweet, and slightly spicy flavor that can be somewhat similar to cloves. While it is less pungent, its flavor is more complex, so it's often used in smaller amounts than cloves to avoid overwhelming other ingredients. 
• Mace
  • Mace, which is the outer covering of nutmeg, has a warm, slightly sweet flavor that can serve as a substitute for cloves in baking and savory dishes. Use it in equal amounts since its more delicate than nutmeg. 
• Ginger
  • Ground ginger offers a warm, spicy flavor that can work in certain savory dishes where cloves are used. However, it lacks the sweetness and aromatic complexity of cloves.

Notes

• Incomplete Substitution:  All spices and herbs are too complex to match exactly, so it's crucial to consider the specific characteristics you aim to replicate, such as certain aspects of its flavor, aroma, texture, or color.
• Quantity Adjustment:  Start with a small amount of the substitute and adjust to taste, as it won't be a perfect 1:1 exchange for the original's flavor or potency.
• Context:  Consider the dish you're making and how the substitute's entire flavor profile will merge with other ingredients. Each alternative brings its own properties that will influence the final dish differently.
• Experimentation:  Playing with substitutions is a great opportunity to explore how tastes and aromas interact. If you approach it with an open mind, you may really enjoy the process of fusing new flavors, and make some amazing discoveries along the way.

Cloves are native to the Maluku archipelago, the Spice Islands of Indonesia. Nutmeg and mace are from the southern province and cloves are from the north. Archaeological research conducted on the islands of Ternat and Tidore uncovered ancient remains of clove trees and seeds that date back to around 3,500 to 4,000 years ago. This timeline is also supported by an analysis of clove pollen found in sediment cores from the region. So the clove tree was clearly important to the indigenous peoples of the Spice Islands before trade routes were established. 

There is some contention in the archeological community about the first evidence of its use outside of its home. An older study believed it found cloves from 1700 BCE in the ancient site of Terqa in modern-day Syria. If true, this would demonstrate the baffling ancient-ness of maritime trade routes. It’s astounding to think there may have been seafaring trade expeditions that early on, from remote Indonesian islands all the way to the Middle East. However, the findings were never confirmed and it's possible that cloves were misidentified. More substantial evidence points toward its trade roughly 1500 years later, in the 3rd century BCE. Archeologists found the remnants of cloves in Maharashtra, India and Syria from this time. 

This also aligns to historical evidence. During the Han Dynasty in China (206 BCE – 220 CE), cloves were treasured for culinary and medicinal use, but also for their ability to freshen breath - court officials were required to chew cloves before addressing the emperor. Cloves had high value and were often presented as gifts to royalty and dignitaries. These practices are well-documented in texts such as the Book of Han by the historian Ban Gu and his sister Ban Zhao. 

Then in the first century CE, cloves traveled to the Roman Empire. They were popular with the Romans, as Pliny the Elder wrote about them in his natural histories. Later in the Middle Ages, cloves were even more coveted in Europe. The spice trade was dominated by Arab traders, who controlled the flow of cloves and other spices from the East. Their high demand contributed to the Age of Exploration, fueling the ambitions of European powers to conquer their source to control their trade. In the 16th century, the Portuguese reached the Spice Islands. They were soon followed by the Dutch, who established a brutal monopoly, resorting to violence and destruction to maintain their dominance. Similar to nutmeg and mace, the Dutch East India Company ruthlessly suppressed clove cultivation on all islands except Ambon and Ternate, going as far as burning excess crops, uprooting trees, and massacring local populations to control supply and maintain high prices. This lasted for over two centuries, stoking the flames of international conflict and shaping the geopolitical landscape of the time.

However, the Dutch stranglehold on cloves, nutmeg, and mace eventually loosened in the late 18th century, when French horticulturist Pierre Poivre successfully smuggled clove and nutmeg tree seedlings to French colonies like Mauritius and Réunion. This diffusion of cultivation broke the Dutch monopoly and expanded global production.

Today, cloves are grown in various tropical regions, with Indonesia, Madagascar, and Tanzania leading production. The spice remains a beloved ingredient worldwide. The history of cloves is a complex tale of ancient tradition and colonial exploitation. Its tumultuous journey from remote tropical islands to the global culinary scene illustrates its timeless appeal, which can be enjoyed by all of us today.