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In the culinary arts, cloves are a spice made from the flower buds of an evergreen tree called the clove tree.Clove flower buds are harvested, unopened, and then dried. Cloves have a very strong, pungent flavor and aroma. They can be used whole or ground. Whole cloves are shaped like a small spike, usually around one centimeter in length, with a bulbous top.Whole cloves are not eaten, but are used to flavor sauces, soups and rice dishes.   Digestion having antimicrobial properties fighting against cancer protecting the liver boosting the immune system controlling diabetes preserving bone quality fighting against oral diseases and headaches

Botanical Name: Syzygium aromaticum Family: Myrtaceae   The clove plant grows as a small, compact, evergreen bush, which thrives in warm, humid, climates. If allowed to flower, the plant produces a striking pink flower, which is then followed by purple berries. The flower buds of the clove plant go through several stages, and must be picked at the right time in their development in order to be usable. Dietary herbal use of cloves can aid in the relief of a wide variety of ailments, both internal and external. As a supplement, the spice can either be used in its whole form, ground form, or reduced to its essential oil. Clove use can soothe and relax the inner lining of the intestines, aiding in digestion. It can also aid in quieting upset stomach. Cloves can help the esophagus produce more phlegm and act as an expectorant, making coughs less severe and more productive. Clove has been shown to have analgesic properties. Clove contains significant amounts of an active component called eugenol.

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