Cloves are a highly aromatic and potent spice, derived from the dried flower buds of Syzygium aromaticum. Widely used in Indian cuisine and traditional medicine, they’re known for their distinctive flavor and aroma. Cloves are especially rich in antioxidants, vitamins, and minerals, and their most studied bioactive component is eugenol—a compound with well‑documented antibacterial and anti‑inflammatory properties.

Primarily cultivated in India and Madagascar, cloves can elevate both savory and sweet dishes, from curries to desserts. Beyond the culinary realm, cloves and their oil are valued in traditional remedies. Among their potential health benefits, cloves may help:

• Alleviate dental pain, thanks to the numbing and antimicrobial effects of eugenol (often used for temporary relief of toothache)

• Lower blood sugar, by improving insulin sensitivity and glucose regulation

• Support cardiovascular health, via vasodilation and anti‑inflammatory effects

Clove oil is also used topically (diluted) to soothe itchy skin or minor irritations. Some people inhale clove steam or use clove in steam inhalation to open airways and reduce congestion during colds. When used moderately and combined with a balanced diet and exercise, cloves may even modestly support metabolism or weight management.

However, overuse carries risks. Eating more than a couple of cloves daily—or using concentrated clove oil—can irritate the stomach or burden the liver. Clove oil must always be diluted before application to skin or gums to prevent burns or tissue damage. Cloves can interact with diabetes medications (possibly causing hypoglycemia) or anticoagulants, increasing bleeding risk. Their potency also diminishes if stored improperly; keeping cloves in airtight, opaque containers away from light and moisture helps preserve their beneficial compounds.