Cloves

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Cloves are the unopened pink flower buds of the evergreen clove tree. The buds are picked by hand when they are pink and dried until they turn brown in color. Cloves are about 1/2-inch long and 1/4-inch in diameter and with their tapered stem, they resemble tiny nails.

Description

Cloves are the unopened pink flower buds of the evergreen clove tree. The buds are picked by hand when they are pink and dried until they turn brown in color. Cloves are about 1/2-inch long and 1/4-inch in diameter and with their tapered stem, they resemble tiny nails. In fact, their English name is actually derived from the Latin word clavus, which means nail. Although cloves have a very hard exterior, their flesh features an oily compound that is essential to their nutritional and flavor profile.

Specification

SI No Requirement Whole Ground
(1) (2) (3) (4)
i) Headless cloves, percent by mass, Max 2.0
ii) Tendrils, mother cloves, percent by mass, Max 2.0
iii) Khoker cloves, percent by mass, Max 2.0
iv) Moisture content, percent by mass, Max 10.0 10.0
v) Volatile oil on dry basis (ml/100 g), Min 17.0 16.0
vi) Total ash content on dry basis, percent by mass, Max 7.0
vii) Acid insoluble ash on dry basis, percent by mass, Max 0.5
viii) Crude fibre, percent by mass, Max 13.0
ix) Salmonella (in 25 g) Absent Absent

Uses

Clove contains significant amounts of an active component called eugenol, which has made it the subject of numerous health studies, including studies on the prevention of toxicity from environmental pollutants like carbon tetrachloride, digestive tract cancers, and joint inflammation.
Eugenol extracts from clove have often been used in dentistry in conjunction with root canal therapy, temporary fillings, and general gum pain, since eugenol and other components of clove (including beta-caryophyllene) combine to make clove a mild anaesthetic as well as an anti-bacterial agent.
The addition of clove extract to diets already high in anti-inflammatory components (like cod liver oil, with its high omega-3 fatty acid content) brings significant added benefits, and in some studies, further reduces inflammatory symptoms by another 15-30%. Clove also contains a variety of flavonoids, including kaempferol and rhamnetin, which also contribute to clove’s anti-inflammatory (and antioxidant) properties.