The plant is indigenous to North Molucca Islands of Indonesia. It is also grown in Zanzibar, Madagascar, Malaysia, Sri Lanka and India. The tree prefers well drained rich soil with sufficient soil moisture throughout the year. High atmospheric temperature (25 to 35 degree C) with heavy sun light, good and well-distributed rainfall (above 150 cm) and high humidity (above 70%) are preferred. Best quality Cloves are growing in Kerala.
The use of clove in whole or ground form is mainly for culinary purposes and as a flavouring agent in food industry. Its flavour blends well with both sweet and savory dishes. It is highly valued in medicine as carminative, aromatic and stimulant. The antiseptic and antibiotic properties of clove oil are used in medicine especially in dentistry, oral and pharyngeal treatments. It has wider applications in preparations of toothpaste and mouthwashes, soaps and perfumes. It is also reported to help diabetics in sugar assimilations.
- The active principles in the clove are known to have antioxidant, antiseptic, local anesthetic, anti-inflammatory, rubefacient (warming and soothing), carminative and anti-flatulent properties.
- The spice contains health benefiting essential oils such as eugenol. It is a phenylpropanoids class of chemical compound which gives pleasant, sweet aromatic fragrances to the clove-bud. Eugenol has local anesthetic and antiseptic properties, hence; useful in dental care essentials as well as in treatment procedures.
- The other important constituents in this spice include:
INDIAN NAME OF SPICES
Hindi : Laung Bengali : Lawang Gujarati : Lavang Kannada : Lavanga Malayalam : Grambu Marathi : Luvang Oriya : Labang Punjabi : Laung Sanskrit : Lavanga Tamil : Kirambu, Lavangam Telugu : Lavangalu Urdu : Laung