Poudre de clous de girofle (Syzygium aromaticum)

In Ayurveda, clove is known as Lavanga or Devakusuma, which means “heavenly flower.” It is valued as an aromatic spice with strong health-supporting qualities. Clove is traditionally used to balance Kapha and Vata doshas. Even though it has a sharp taste, it is known to have a cooling effect on the stomach.
Clove has long been used for oral care. It is commonly applied to ease tooth pain and freshen breath because of its natural antiseptic action. In traditional medicine, clove is also used to support digestion. It helps reduce gas, nausea, and indigestion. In respiratory care, it is used as a warming herb to soothe coughs and chest congestion. In South Asian and Chinese traditions, clove is often added to herbal teas and pastes to improve circulation and support metabolic warmth.

The strong aroma and activity of clove buds come mainly from their high essential oil content. The oil makes up about 15 to 20 percent of the dried buds. The most important compound in clove oil is eugenol. It usually accounts for about 70 to 90 percent of the oil. Other major oil components include eugenyl acetate and beta-caryophyllene, which add to clove’s spicy scent. In addition to essential oils, clove buds contain flavonoids such as quercetin and kaempferol. They also provide tannins and phenolic acids like gallic acid and ellagic acid. Together, these compounds explain clove’s well-known antioxidant, antimicrobial, and mild numbing effects.