Cloves are much more than a fragrant spice used in desserts and holiday recipes. These small dried flower buds have been used traditionally for generations and contain naturally occurring plant compounds that make them an interesting addition to a balanced diet.
One of the best-known compounds in cloves is eugenol, an aromatic compound with antioxidant and antimicrobial properties. Cloves also contain small amounts of several nutrients and plant compounds, although they are normally consumed in such small quantities that they should be viewed primarily as a spice rather than a major nutritional source.
Cloves may be particularly useful for adding flavor to everyday foods and drinks without needing large amounts of sugar or salt. They can be added to tea, oatmeal, soups, stewed fruit, rice dishes, marinades and baked goods.
Cloves and digestion
Clove has traditionally been used after meals as a warming digestive spice. Some people enjoy clove tea when they experience occasional digestive discomfort. However, persistent bloating, abdominal pain, diarrhea or other digestive symptoms should not simply be attributed to poor digestion and treated with cloves.
Antioxidant properties
Cloves are particularly rich in antioxidant compounds. Antioxidants help protect cells from oxidative stress, and including a variety of herbs, spices, vegetables and fruits in the diet is one way to increase exposure to these beneficial plant compounds.
Oral health
Because eugenol has antimicrobial and mild numbing properties, clove has a long history of traditional use for tooth and mouth discomfort. This does not mean that clove can cure a cavity, gum infection or dental abscess. Tooth pain that persists should be evaluated by a dentist.
A simple clove drink
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