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CLOVES

CLOVES />

LATIN NAME: Syzygium aromaticum

FAMILY: Myrtaceae

GENUS: Syzygium

ORIGIN: native to the Maluku Islands (or Moluccas) in Indonesia

DISTRIBUTION AREA: in Bangladesh, Indonesia, India, Madagascar, Zanzibar, Pakistan, Sri Lanka, and Tanzania

BOTANICAL INFORMATION: Clove is an evergreen shrub or tree with a pyramidal crown, which has a strong aroma. Leaves are leathery, opposite, petiolate, elliptical, glabrous, and dark green. Flowers are purple-red, small, collected in complex semi umbels. Fruit is a false berry.

CHEMICAL COMPOSITION

Clove buds contain up to 20% of essential oil and about 20% of tannins. The main component of clove essential oil is eugenol (70-90%), it also contains 3% of acetyl eugenol and caryophyllene, which is an unclean mixture of sesquiterpenes, vanillin, protein substances and mineral salts.

The composition of dried inflorescences includes:

  • beta-carotene
  • vitamins of group B (B1, B2, B3 or PP, B4, B6, B9)
  • ascorbic acid
  • tocopherol (vitamin E)
  • phylloquinone (vitamin K)

Mineral substances are represented by micro and macro elements, such as:

  • potassium
  • calcium
  • sodium
  • magnesium
  • phosphorus
  • iron
  • manganese
  • copper
  • selenium
  • zinc

There are glycosides and mucus in the clove buds.

CLOVE RECIPES

Clove infusion: add 1 tablespoon of the crushed clove to 1 liter of water, infuse for 24 hours. Take 50 ml of infusion for 10 days before bedtime.

Clove decoction: chop several clove flowers and pour 200ml of hot boiling water. Then leave it for an hour to infuse. When ready, divide it into three equal parts. Drink three times a day, before eating.

“Eat less from a box and more from the Earth”

 *This article is for informational purposes only. We suggest consulting with a physician before using these or any other herbal supplements.