Clove facts

Clove facts



Good quality cloves should be brownish - black, with a plump crown, somewhat roughly to the touch, and without wrinkles.



Cloves have a strong and fragrant odor and are hot, sharp and acrid in taste.


The spice has been used for centuries as an ingredient in Asian cuisine. Generally used whole, it is also ground along with other spices - cinnamon, cardamom, peppercorn, etc. - to make ‘garam masala’ or the Chinese five spice powder.



A strong antiseptic, due to a high percentage of phenols (84 to 95 per cent), it has been used in India and China for over 2000 years to check toothache, bad breath and tooth infections.



Used in medicine and dentistry as a flavoring agent, the oil is used in the manufacture of perfumes, soaps and bath salts.



Chewing of cloves with a crystal of common salt relieves throat irritation and soothes cough. Three to five drops of clove oil, mixed with honey and a flake of garlic and taken at bedtime, also relieves cough.

Clove oil helps prevent nausea and griping pain, caused by purgatives.



Clove oil is indispensable for the flavoring of meat, sausages, baked dishes, table sauces, pickle, etc.

Numerous pharmaceutical preparations contain clove oil.



Oil derived from the stem and the leaves is essential to the preparation of synthetic vanilla.

Delicious Pizza from Domino's Pizza, Chennai


Double cheese margharita pizza



Cheese & Barbeque chicken pizza

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