Cloves, like other spices, were once thought to be worth their weight in gold. Cloves are the clove tree's dried flowers. Cloves originated on the Spice Islands near China and spread throughout Europe and Asia as an important part of local cuisine during the late Middle Ages. Cloves are a popular spice that adds a distinct flavor to a variety of dishes.
Cloves can be ground or used whole. To add depth and flavor to a wide variety of foods, people often use ground cloves in spice mixes and whole cloves in recipes. These small dark brown pods are used to flavor curries, meats, sauces like Worcestershire sauce, and even baked goods. They also have several health advantages.
Health Benefits
Cloves have a high beta-carotene content, which contributes to their dark brown color. Carotenoids are antioxidants and vitamins. Vitamin A can be made from carotene pigments, which is necessary for eye health.
Cloves have several health benefits, including:
Inflammation is reduced
Cloves contain several compounds with anti-inflammatory properties. The most important of these compounds is eugenol. Eugenol has been shown to decrease the body's inflammatory reaction, reducing the risk of diseases like arthritis and assisting with symptom management.
Fewer free radicals
Eugenol is also an antioxidant. Cloves are high in antioxidants. These compounds help fight free radicals, which can damage your cells and lead to disease. Clove antioxidants can help lower your risk of heart disease, diabetes, and certain cancers by removing free radicals from your system.
Ulcers are less common
Cloves can help to prevent stomach ulcers. The thinning of the mucus layers that protect your stomach lining is the most common cause of ulcers. Cloves were found to thicken this mucus, lowering your chance of developing ulcers and aiding in the healing of existing ulcers.
Liver Function Enhancement
Cloves may also help the liver function better. Clove eugenol has been shown in some studies to help reduce the symptoms of liver cirrhosis and fatty liver disease.