Health Benefits of Clove: Uses, Aroma, and How to Choose Whole Cloves

Cloves are one of the strongest spices in the kitchen. Two or three buds can change a whole pot of chai or biryani. Here's what cloves are used for, what the evidence says about their benefits, and how to choose good ones.

Everyday kitchen uses

• Chai and sulaimani: one or two cloves add warmth.
• Biryani, pulao and ghee rice: fried whole in ghee at the start.
• Meat curries and roasts: part of the Kerala whole-spice base.
• Garam masala and chai masala.
• Christmas plum cake and festive sweets.

What about health benefits?

Cloves are rich in eugenol, an aromatic oil that has antibacterial and mild numbing effects. That's why cloves have long been used as a home remedy for toothache and why eugenol is used in some dental materials. Cloves also contain antioxidant compounds.

Most research on these effects has been done in laboratories or with concentrated extracts, not with the small amounts used in cooking. So enjoy cloves for their flavour, and treat bigger health claims with caution. Clove oil is strong and can irritate the mouth and skin if used undiluted.

More on the toothache remedy in our post on cloves for toothache.

How to choose good cloves

How much to buy

You use only a few cloves at a time, so a small pack goes a long way. Most homes do well with 50 g or 100 g. Choose 200 g only if you cook biryani or masala often.

Storage

Keep cloves in an airtight jar away from heat and steam. Whole cloves keep their oil much longer than clove powder.

Where ours come from

Our Adimali cloves come from the Adimali area of Idukki and are sold whole in 50 g, 100 g and 200 g packs.

FAQ

How many cloves should I use in chai?

One or two per pot is usually enough.

Whole or ground?

Whole for cooking and infusing; grind small amounts fresh for baking and masala.

General information, not medical advice.