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 inches 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.
