Biological Name: Caryophyllus aromaticus, Syzygium aromaticum, Eugenia caryophyllata Myrtaceae) Other Names: Clove, clovos, caryophyllus
Active Compounds: Clove oil is
60 to 90% eugenol, which is the source of its antifungal, anesthetic and
antiseptic properties. Laboratory test have
shown that eugenol exhibited marked antifungal activity. They also confirmed cloves’ effectiveness in
inhibiting food-borne pathogens as well as other bacteria. Eugenol is also found in cinnamon, sage and
oregano. Capsaicin is also present in
cloves, which is the active ingredient in cayenne pepper.
Primary Nutrients: Calcium, Magnesium, Phosphorus, Potassium, Sodium, Vitamins A, Vitamin B-complex and Vitamin C.
Preparation: The oil of clove is prepared by steam distillation.
The clove is an evergreen tree, called Eugenia arena, reaching a
height of 15 to 30
feet tall. It is native to the Spice Islands and the Philippines but
also grown in India, Sumatra, Jamaica, the West Indies, Brazil, and
other tropical areas. The bark is pale yellowish
gray in color and smooth. It has opposite ovate (egg-shaped) leaves 3-6
long. Its flowers, are red and white,
bell-shaped, and grow in clusters. The flowers when gathered are at
first of a
reddish color, but on drying they assume a deep brown cast. The
familiar clove used in the kitchen is the
dried flower bud.