OriginThe spice for which wars were fought
A few dried buds from five tiny islands have set trade routes, fleets, and colonial empires in motion.
Cloves are the unopened flower buds of an evergreen tree that originally grew only in the Moluccas – the „Spice Islands“ in present-day Indonesia. As early as 2,000 years ago, they were brought to China by traders, where officials chewed cloves before an audience with the emperor to freshen their breath. In medieval Europe, they were so precious that they were used to pay debts.
In the 17th century, the Dutch secured a monopoly and cleared all the trees outside their control. A Frenchman named Poivre smuggled seedlings to Mauritius – from there they spread to Zanzibar and Madagascar, which now supply the world. The buds are picked by hand just before they open and dried in the sun until they are hard and brown.
To useWhat cloves can do for you
Carnations are the Anesthetics from herbal cuisine. Its oil consists of over 80 percent eugenol, which locally numbs the nerves in the mouth - that's why a clove on the aching tooth is the oldest home remedy for toothache, and that's why the dentist's office still smells like cloves today.
Eugenol is also highly effective against bacteria and fungi; it's found in mouthwashes and toothpastes for precisely this reason. In food, cloves aid digestion: they stimulate saliva and gastric juices and reduce flatulence, which is why they're included in mulled wine, red cabbage, and sauerbraten not just for their flavor.
And then there's the value that hardly anyone knows: Measured by quantity, cloves are among the foods with the strongest antioxidants In general – far ahead of berries. That's a lab result, not a promise of healing. But a good reason to eat them more often than just at Christmas.
IngredientsThat's what's inside the bud.
Eugenol It makes up 70 to 90 percent of the essential oil – it is simultaneously fragrance, pungency, and effect. In addition, there are... Eugenyl acetate (softer, more floral) and β-Caryophyllen, a substance that is also found in black pepper and has an anti-inflammatory effect.
Cloves also contain tannins, flavonoids, and a high amount of manganese. It's important to know that ground cloves lose their oil within weeks. Whole buds last for years – and a good clove sinks in water or stands upright, while a depleted one floats.
Enhanced combinationsWhat makes cloves stronger
Carnations are a soloist with stage presence - they need partners to embed them, otherwise they will overpower everything.
Mulled wine, gingerbread, baked apple: cinnamon brings warmth, star anise sweetness, cloves depth. In this group, no one stands out – together they are the scent of winter.
Sauerbraten, venison pot roast, red cabbage. The clove draws the fat from the meat into its aroma; bay leaf and juniper keep it in check.
Both contain β-caryophyllene - the pepper enhances the effect of the clove oil and makes meat dishes more rounded.
Chai base: three warming spices that stimulate the stomach and intestines. With milk and black tea, the perfect drink for cold days.
Eugenol dissolves in fat and acid. Adding an onion studded with cloves to the stew pot is the classic technique for releasing the cloves in a controlled manner.
The bitterness of cloves needs sweetness and acidity. Orange peel, apple compote, quince marmalade – that's where they belong.
What contradicts itselfIt's best to avoid these combinations.
Basil, parsley, dill – cloves overpower everything. Where freshness is desired, they have no place.
Too heavy, too dark. Fish, light sauces, risotto: cloves act like medicine in food.
A pinch of powder replaces three buds. Using more will result in bitterness and a numb feeling on the tongue.
Biting into a clove numbs the mouth for minutes. Remove whole cloves before serving or boil them in a tea infuser.
Eugenol inhibits blood clotting. As a spice, it's not a problem – however, concentrated oil and capsules should be avoided before surgery and when taking anticoagulants.
Clove oil is toxic to small children – even a few milliliters can damage the liver. Never use it for teething.
To which courtWhere they belong
- red cabbage2-3 whole cloves, half an onion, a bay leaf - simmer with apple and vinegar for two hours.
- Sauerbraten & GameAdd bay leaves, juniper berries, and peppercorns to the marinade. The cloves make the sauce dark and deep.
- Mulled wine & punch4 cloves per bottle of red wine, with a cinnamon stick and orange slices, never let it boil.
- baked appleAn apple filled with marzipan and raisins, studded with a clove - 25 minutes in the oven.
- ChaiSteep cardamom, ginger, cinnamon, and black tea in milk. Add two cloves to a pot.
- Gingerbread & SpeculoosGround in the spice mix - here it should taste distinct, this is gingerbread.
- Curry blendsGaram masala without cloves is impossible. Briefly roast whole cloves, then grind them.
- HamA glazed ham, studded with cloves like a hedgehog - a classic of English cuisine.
- Quince jamAdd two cloves to the boil and remove them before bottling - the fragrance will remain.
- Rice & PilafWith cinnamon bark and cardamom pods in the rice: whole spices that you set aside while eating.
As a home remedyClove for toothache
Clove on the tooth
- Crack a whole clove briefly between your molars so that it releases oil.
- Place it on the painful area with your tongue and leave it there for 10 to 15 minutes.
- Do not chew, do not swallow - then spit out and rinse your mouth with lukewarm water.
- At most two to three times a day, and only to bridge the time until the dentist appointment.
Throbbing toothache, irritated gums, a sensitive tooth after eating. Eugenol numbs the nerves on the spot – dentists use the same substance in temporary fillings.
One clove per application. Clove oil from the bottle should only be used diluted (one drop in a teaspoon of cooking oil) and never on children. One clove provides relief – it does not heal a damaged tooth.
Ayurveda & TCMWhat the old systems say
Ayurveda
As Lavanga A warming yet surprisingly Pitta-friendly spice: it is said to stimulate the digestive fire, clear the breath, and loosen coughs. In Ayurveda, cloves are among the spices that are taken daily in small amounts, for example in chai.
Traditional Chinese Medicine
Ding Xiang According to Traditional Chinese Medicine (TCM), "nail scent" warms the middle and kidneys, dispels cold from the stomach, and stops hiccups and vomiting caused by cold. It is a standard remedy in the Materia Medica, used in small doses as a decoction.
Warning noticesWhen you should be careful
Please note
- Clove oil: Highly concentrated and toxic to children. Never use undiluted, never internally, never on small children – not even on teething gums.
- Blood clotting: Eugenol inhibits platelets. Avoid clove preparations if you are taking blood thinners or before surgery.
- Mucous membranes: Pure oil is irritating and corrosive. Only use a whole clove on your gums, no oil.
- Liver: High doses of eugenol put a strain on the liver - unproblematic as a spice, but not as a capsule or oil.
- Pregnancy: Kitchen quantities are fine, concentrated preparations are not.
This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.
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SourcesWhat is this based on?
- European Medicines Agency (EMA), HMPC: Assessment report on Syzygium aromaticum (L.) Merill et LM Perry, flos and aetheroleum, 2011.
- Cortés-Rojas DF, de Souza CRF, Oliveira WP. Clove (Syzygium aromaticum): a precious spice. Asian Pacific Journal of Tropical Biomedicine 2014; 4(2): 90–96.
- Carlsen MH et al. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements. Nutrition Journal 2010; 9: 3.
- Federal Institute for Risk Assessment (BfR): Information on essential oils and children - Eugenol.
- USDA FoodData Central: Spices, cloves, ground.
