Cloves nutritional and medicinal values
Cloves are the immature unopened flowers. Cloves originated from Moluccas islands which are known as Spice Islands in Indonesia. Presently these are being produced in Brazil, India, West Indies, Mauritius, Sri Lanka and Pemba. Unopened immature clove flowers which are in pink color are plucked and dried. Gradually they turn into dark brown color. Cloves are being used since two thousand years for adding flavor to recipes in India and China. Not only non-vegetarian food but in vegetarian food also cloves are added. Cloves are also added in perfumes and incense sticks. Clove oil is useful in skin rashes and eruptions.
- Eugenol is a chemical present in cloves and it has wonderful medicinal and nutritional values. Eugenol can be used for reducing phlegm.
- Those who suffer from tooth ache can keep a clove in the mouth to get relief from pain. Clove also helps to prevent bad odor and keeps the mouth fresh.
- Cloves can be boiled in water to cure digestion, nausea, vomitings and tiredness. Flu, cold, sinusitis, asthma, cough, bronchitis can also be controlled with cloves.
- Cotton dipped in clove oil should be placed on the teeth or gums that are causing pain to get relief.
- Cloves are also best medicine for diarrhea, worms or digestion problems.
- Heart burn can be reduced by mixing cloves and sugar power in cool water.
- Cold can be controlled by inhaling clove oil.
- Boil seven cloves in water. This water can be used for steaming to open the blocked nose.
- Antioxidants in cloves prevent free radicals that harm the body. Thus diseases like cancers, heart diseases, diabetes, arthritis and Alzheimer’s can be prevented.
On the whole diseases can be prevented by making cloves a part of the food because these increase the percentage of antioxidants in the body. High fat content in body can also be reduced. But pregnant women, gastric ulcer and Bowel syndrome patients should use cloves as less as possible. Eating more cloves can damage kidneys and liver.