Clove (Eugenia caryophyllata)

Other names: Clove, Syzygium aromaticum, Caryophyllus aromaticus L., Flos caryophylli aromatici, Clove root, Caryophyllus, Caryophyllum, Cengke, Choji, Nellik, Labango, Nagri, Karafuu, Klabong, Kranbu

Harm score: 1 (Natural substances)

The clove (Eugenia caryophyllata), also known as fragrant clove, Syzygium aromaticum, Caryophyllus aromaticus L., Flos caryophylli aromatici, root clove, Caryophyllus, Caryophyllum, Cengke, Choji, Nellik, Labango, Nagri, Karafuu, Klabong or Kranbu, is a tropical evergreen tree native to the Moluccan archipelago. Its dry bud of small flowers has a special, strongly aromatic scent and is widely used as a spice and in medicine. The clove tree can reach a height of up to 20 metres and flowers fully after about ten years. After ripening, the flower buds are harvested, dried and then used for their characteristic aroma and flavour.

Due to its intense flavour and aroma, cloves are often added to baked goods, gingerbread, marinades, sauces or punches. It is also often used as a component of spice mixtures, for example in masala chai or curries. In the food industry, cloves are also used in the production of certain types of cured meats or cheeses. Outside of gastronomy, clove oil is used in perfumery or aromatherapy due to its strong, distinctive and warming aroma. Clove oil is also added to antiseptic preparations to promote healing of wounds and irritated skin. In traditional medicine, clove is used for its anti-inflammatory and analgesic effects. It also has antioxidant, antibacterial and antiviral properties that may support the immune system.