Whole Cloves

Botanical Name - Syzgium aromaticum Other Names - cloves, lavanga Origin - Madagascar For centuries, clove has been used for the preservation of food. In fact, at one time, it was more common to use the spice to keep meat from spoiling than it was to use it as a flavoring. The active constituent responsible for the warm flavor and aromatic characteristics of clove is eugenol, an antioxidant with antiseptic, anti-fungal and anti-inflammatory qualities that has been used for various purposes in the pharmaceutical industry, most notably dentistry. As a rich source of this compound, clove is also an ingredient in soaps, ointments and other cosmetics. Whole Cloves Flavor Profile is warm and spicy with an affinity for cinnamon, allspice, nutmeg and ginger. Typical Preparations - Infuse in oil for use as a massage oil or to make salves, ointments and other topical formulations. Use whole in baked or stewed fruits and crushed in baked goods. Tincture in alcohol or witch hazel for use as a gene