Clove Tree - Syzygium aromaticum

Detailed Description

Can you hit the nail on the head with a clove? Absolutely!

Botanical Information

The Clove Tree is a tropical evergreen tree with a short trunk, reaching heights up to 30 meters. Its leathery, oval to elliptical leaves are 6–15 cm long and 3–5 cm wide, edged smooth and attached by petioles, dark green and slightly pointed at the tip, arranged oppositely. The inflorescence is a cyme composed of 3–40 individual bisexual flowers, which appear from September. The sepals are fused, forming a cylindrical tube. The petals are four in number and reddish in color. The fruit is an ellipsoid berry about 2 cm long, containing a single seed.

Origin and Distribution

The Clove Tree, or Syzygium aromaticum, is originally native to the Maluku Islands (the Moluccas) in eastern Indonesia. Through trade, it spread across much of the tropical and subtropical zone around the Indian Ocean, and today it is most widely cultivated on islands in these tropical regions. The French transferred cultivation from the Indian Ocean region to Mauritius and later to Zanzibar. Presently, the leading producers of clove are Zanzibar, Madagascar, Indonesia, and Sri Lanka.

Usage / Dosage

The oldest written records about clove date to ancient China during the Han dynasty (circa 3rd century BCE). Archaeological records suggest the presence of clove in Syria as early as 1700 BCE. According to European sources, primarily through the activity of Arab traders, clove reached the Mediterranean region even before our era. By the 16th century, clove was a well-known and highly valued commodity. Its trade played an important role in overseas exploration, with Portuguese sailors seeking to reach Indonesia by a western route to shorten the journey around Africa. In 1629, the Dutch maintained a monopoly on cultivation by eliminating competing clove and nutmeg plantations, until the French succeeded in smuggling clove seeds to other plantations in 1769.

Clove stands out for its characteristic, pleasant aromatic fragrance, which is why it has been used as a spice for centuries. It can be prepared whole or ground. Its culinary applications are widespread—as a standalone spice or as part of blends such as garam masala (with curry) or quatre épices. Clove is a suitable addition to sweet dishes (cookies, compotes, pastries, mulled wine) and to savory dishes (sauces, vegetable broths, ham, meat, rice).

In dentistry, clove has long been valued as a pronounced disinfectant with local anesthetic effect. Although original clove tinctures and extracts are no longer available in some regions, there are variants containing clove extract combined with other herbs. Homemade tinctures or macerates can be used as effective mixtures for gargling and oral rinses. Clove essential oil numbs sensitivity and blocks painful stimuli from the dental nerve, lending a refreshing taste. Eugenol, which makes up the majority of clove essential oil, has been reclassified by health organizations as a substance with analgesic and local anesthetic properties.

Several studies have tested the antioxidant effect of clove’s active compounds, showing strong efficacy for those in the essential oil and lesser effects for others. Free radical quenching was demonstrated using DPPH in vitro tests. Other lab tests have proven antioxidant activity for its phenolic and flavonoid compounds, and inhibition against the enzyme xanthine oxidase has also been observed.

Clove essential oil acts as a carminative, relieving accumulated intestinal gas and reducing the feeling of heaviness. It mildly increases hydrochloric acid concentration in the stomach and improves intestinal peristalsis. According to European and American medicinal guidelines, clove’s essential oil is traditionally recognized for supporting normal digestion and improving appetite.

Clove essential oil is also widely used in aromatherapy. Its aroma not only delights the senses and clears the airways; in inhalation form, it is believed to disinfect respiratory passages, reduce inflammation in the bronchi, and bring relief for breathing difficulties. The internal constituents are additionally believed to support cardiovascular health, promote blood volume circulation, and enhance peripheral blood flow.

Traditional Medicine

Ayurvedic practice recommends powdered clove to stimulate heart muscle function. Both Ayurvedic and traditional Chinese medicine suggest clove for dental interventions and dental work, noting its abilities to relieve toothache and reduce local inflammation. Clove is also recommended as a natural antihelmintic (for addressing intestinal worms). In traditional Chinese medicine (as ding xiang), clove is considered warming and aromatic, entering the kidney, spleen, and stomach meridians, benefiting impotence and urogenital cleansing in women. Combined with other extracts, it is used to aid digestion, and to address vomiting and diarrhea.

Active Compounds

Clove contains significant levels of essential oil, predominantly (75–90%) eugenol, as well as acetyleugenol, p-cymene, methyleugenol, hexenone, thymol, hexadecanoic acid, vanillin, beta-caryophyllene, crategolic acid, tannins (bicordin, gallic acid, methyl salicylate), benzoates, flavonoids (rhamnetin, eugenitin, kaempferol, eugenin), triterpenoids (stigmasterol, campesterol, oleanolic acid), vitamin E, and several sesquiterpenes.

Traditional Dosage

Specific dosing of clove is not strictly established for any indication. In studies on certain conditions, dosage is calculated based on active compound concentrations, which cannot be homogeneously measured in the dried plant material. Thus, clove is generally dosed in tablespoons or teaspoons, according to individual need or taste. For homemade clove tincture: steep 10 g of clove with cinnamon in about 0.5 l of alcohol for two weeks at room temperature, then strain and use for gargling twice daily as needed. Other sources recommend doubling the amount of clove or using up to 50 g for the same volume of alcohol.