Cloves 100 g, 50 g, 25 g

Cloves   100 g ($13.99), 50 g ($9.99), 25 g ($7.99)

Benefits:

Oil of cloves is anti-inflammatory, antimicrobial, analgesic, antiviral, and antifungal. It may protect the liver, reduce inflammation of the mouth and pharynx, and help with dental pain when used as a topical anesthetic. It also may prevent cancer, inhibit platelet aggregation, and protect nerves from toxins. In ayurvedic medicine it is used for halitosis, eye disease, toothache, flatulence, colic, and anorexia.

Food poisoning. Clove oil kills some types of bacteria, including Pseudomonas aeruginosa, Shigella (all species), Staphylococcus aureus, and Streptococcus pneumoniae, all of which can be involved in food poisoning. However, it is not known as a food poisoning treatment.

Headache. In one study, clove oil–containing ointment was effective in treating headaches. The ointment was rubbed on the forehead at thirty-minute intervals. Compared to a placebo, the participants had less pain at five minutes and at two hours. Another group got the standard treatment of paracetamol (acetaminophen), but the clove group got faster relief.

Herpes. Clove oil increases the effectiveness of acyclovir (Zovirax), a drug used to treat the viral infections underlying these disorders.

Peptic ulcer. Oil of cloves may reduce the sensation of gas pressure within the stomach that is frequently troubling for people with peptic ulcers. The eugenol in clove oil depresses the transmission of nerve impulses that convey a feeling of bloating and gas, although it does not directly stop the production of gas.

Periodontal disease and toothache. Clove blossoms and clove oil have been used around the world for generations to relieve pain from toothache and dental treatment. Oil of cloves is combined with zinc oxide to make an analgesic paste that is inserted into the region of an extracted tooth to kill bacteria and reduce pain. Clove oil should be avoided, however, in treating pain due to root canal work, as it may cause inflammation.

 

Recommended Uses

Do not give clove oil to infants or children under the age of six, as it can cause gastric upset or excitement. Clove oil is very strong and can cause irritation if used in its pure form; mild high blood pressure can occur as well as difficult breathing. Diluting it in water or another type of oil, such as olive oil, is recommended. Mouthwashes of 1 to 5 percent of essential oil are used. People using anticoagulants should avoid using clove oil.

Botanical Name: Syzygium aromaticum
English: Clove
Ayurveda: Lavanga
Also, known as: Naeltjies, Mu ding xiang, Ding xiang, Kuidnagel, Devapushpa, Clous de girofle, Clou de girofle, Gewürznelke, Nelke, Shriprasuunaka, Shrisangya, Cingkeh, Kabah qarunfil, Kabah qaranful, Chiodi di garofano Kuroobu, Shouji, Bunga cingkeh, Clavero, Clavo, Garn ploo, Hanh con, Qaranful, Laung, Devakusum, Kiraambu, Lavangam, Long, Lobongo, Karamfil, Ding heung, Mikhak, Laving, Rong, Lavang, Karampu, Karayarnpoovu, Grampu and Kirambu
Habitat: Native to Asia
Origin: India
Harvested: Cultivated
Parts Used: Clove Buds

General Information:
The name clove, derives from the Latin word clavus, meaning “nail” because of shape resemblance Native to the Spice Islands of Indonesia, the dried, aromatic flower buds we know as clove. Clove is one of the most valuable spices that has been used for centuries as a spice, food preservative and for many medicinal purposes. Clove in the dried flower bud of Syryghum aromaticum Clove is a tropical evergreen tree native to Asia. An evergreen medium sized tree grows to a height of about 40-50 feet, has dark-green, glossy leaves and bright-pink buds that develop into yellow flowers bearing numerous stamens followed by purple berries. The production of flower buds, which is the commercialized part of this tree, starts after 4 years of plantation Flower buds are collected in the maturation phase before flowering Flower buds collected twice a year when they change color from green to crimson, dried carefully and separated from their peduncles.

Cloves are unopened, sun-dried flower buds, dark brown, hard in texture and about 10-12 mm long, with the unopened petals forming a round head. The are mat described an intensely woody, musty, fruity, and peppery. The flavor is warm, sharp, and burning spicy, fruity, astringent and somewhat bitter with a numbing effect.

Spices as clove, oregano, mint, thyme, and cinnamon, have been employed for centuries as food preservatives and medicinal plants mainly due to its antioxidant and antimicrobial activities. The oils are used in perfumes, soaps, toothpastes, and mouthwashes. It is reported that Indonesian people consume almost 65 percent of the world’s supply of cloves to make their own cigarettes by mixing it with tobacco.

This plant represents one of the richest sources of phenolic compounds such as eugenol, eugenol acetate, and gallic acid and possess great potential for pharmaceutical, cosmetic, food and agricultural applications.

How to use:
As a spice

Precautions:
You should consult with a qualified healthcare practitioner beginning any herbal pre particularly if you’re pregnant, nursing, or on any medications
hair for educational purpose ONLY