Cloves are native to Indonesia and used as a spice in cuisines all over the world.
Cloves are now harvested primarily in Indonesia, Madagascar, Zanzibar, Pakistan, and Sri Lanka; they are also grown in India under the name Laung.
The clove tree is an evergreen that grows to a height ranging from 8–12 m, having large square leaves and sanguine flowers in numerous groups of terminal clusters.
The flower buds are at first of a pale color and gradually become green, after which they develop into a bright red, when they are ready for collecting.
Cloves are harvested when 1.5–2 cm long, and consist of a long calyx, terminating in four spreading sepals, and four unopened petals which form a small ball in the center.
Cloves are used in Indian Ayurvedic medicine, Chinese medicine, and western herbalism and dentistry, where the essential oil is used as a painkiller for dental emergencies.
Cloves are used as a carminative, to increase hydrochloric acid in the stomach and to improve peristalsis.
Cloves are also said to be a natural anthelmintic.
The essential oil is used in aromatherapy when stimulation and warming are needed, especially for digestive problems.
Topical application over the stomach or abdomen are said to warm the digestive tract.
The use of a clove in toothache is also said to decrease pain.
It also helps to decrease infection in the teeth due to its antiseptic properties.
Clove oil, applied to a cavity in a decayed tooth, also relieves toothache.
The use of cloves is widespread in the Netherlands.
Cloves are used in cheeses, often in combination with cumin.
Cloves are an essential ingredient for making Dutch speculaas.
Furthermore, cloves are used in traditional Dutch stews.