Seeds and Cereals

Health benefits of cloves

Contrary to the name, the origin of cloves (Syzygium aromaticum L.) is in the Moluccas Islands, Indonesia, as well as nutmeg. Another coincidence is that the old scientific name of the clove, Eugenia caryophyllata Thunb means “nut leaf”.

The spice is also known as cloves, cloves, cloves, tunis cloves and cloves. In other languages, the nomenclatures are caryophylli (Latin), clavo (Spanish), clove (English), garòfano d’India (Italian) and clou de girofle (French).

The first report of the use of cloves was in China. There, it was known as ting hiang and its use was as a condiment, medicine, incense and perfume. In the Chinese Hang dynasty (206 BC – 220 AD), the clove seeds were taken to the island of Java. There, the inhabitants chewed the spice before talking to the emperor.

Like nutmeg, cloves were invaluable. The Portuguese conquered the Moluccas Islands in the 16th century, colonized the place and monopolized the spice. The Portuguese lost their monopoly to the Dutch. The British also dominated cultivation, extraction and trade, as did the French, the last to exploit the spice.

At the beginning of the 19th century, cloves were planted in tropical regions. Its tree measures 12 meters tall. The clove plant needs drained soil that is rich in organic matter. Fertilization can be tanned manure, organic matter or humus placed in the soil at a depth of 60 meters. The Brazilian clove production is only in the Bahian municipalities of Valença, Una, Ituberá, Nilo Peçanha, Camamu and Taperoá.


The clove has been used as a medicinal plant for over 2,000 years. Indian Ayurvedic Medicine, Chinese Medicine and Western herbal medicine use the spice in many treatments. In Chinese medicine, for example, cloves strengthen the kidneys, stomach and spleen.

Also in China, there is a belief in the aphrodisiac action of the spice. This fame is justified by eugenol, a component that represents 70% of the essential oil, and also by the numerous nutrients: iron, calcium, magnesium, manganese, potassium, selenium, zinc and vitamins A, B6, B9, C, E and K Know the benefits of cloves and understand why it is important to include cloves in your life.

  • Alleviates flu and cold symptoms

Flavonoids and eugenol and other oils present in cloves improve inflammation in general, especially in the throat. The spice tea eliminates mucus in the guarantee and stops coughing. To make tea, put 1 clove in a cup of boiled water. After 10 minutes, strain and consume without sweetening. Drink a maximum of 3 servings a day.

  • Aphrodisiac

The Chinese weren’t wrong. The clove is an aphrodisiac! Vitamin E stimulates the production of sex hormones, increasing libido. The spice also improves blood circulation, an important factor in sex. Drinking 3 cups of clove tea can increase the sexual disposition of both men and women. Check out the recipe:

  • 2 cloves;
  • 2 pieces of cinnamon;
  • 2 teaspoons of peeled ginger cut into strips;
  • 1 orange;
  • Honey;
  • 2 ½ cups of water.

Boil the ginger, cinnamon and cloves for 15 minutes. Turn off the heat, squeeze the orange and add a little honey. Have hot tea. The recommended dose is 2 cups daily.

  • Strengthens bones and muscles

Manganese and magnesium improve calcium reception. Therefore, cloves strengthen bones and prevent wear, preventing arthritis and osteoporosis. The spice also has potassium, a nutrient that prevents cramps. Those who practice physical activity should consume cloves to help post-workout muscle recovery.

  • Relieves PMS symptoms

Women, include cloves in your diet! The spice has magnesium that helps to reduce period irritability, as it is a natural relaxant.

  • Protects the digestive system

The bitter taste of cloves and eugenic and crategolic acids facilitate digestion. The spice even relaxes the muscles involved in digestion. The tea made only with water and cloves relieves stomach upset, indigestion, nausea and constipation.

  • mouthwash

Oils eugenol, vanillin, beta-cariofleno and acid crategolicmantêm healthy mouth. Chewing cloves after meals helps to improve breath. Eating the spice also eases toothache and relieves gum bleeding. The power of cloves is such that there are several toothpastes with cloves in the formulation.

  • More beautiful hair, skin and nails

The benefits of cloves for hair are the action of magnesium, which stimulate collagen production. This protein is important for healthy hair, skin and nails. To strengthen your hair, put 10 cloves in your favorite shampoo, shake well and use after 2 days for the cosmetic to incorporate the properties of the cloves. For nails, mix cloves and olive oil in a jar and rub the mixture over your nails. For the skin, clove essential oil soothes pimples and stretch marks.

  • slim down

Chewing cloves makes you thin because the spice speeds up your metabolism. This action stimulates the production of fluids involved in digestion. Clove tea with ginger also helps and has a “dry tummy” power. Place a clove, 3 small pieces of cinnamon and 2 tablespoons of grated ginger in 1 liter of boiling water. Do not sweeten and drink after 5 minutes. Another recipe that improves the metabolism is the combination of cloves and flaxseed.


Pregnant women cannot use the spice. The clove India aborts , as causes uterine contractions. Consumption is also prohibited during breastfeeding. Children under the age of 6 and people with gastrointestinal or neurological disorders are also restricted. People outside these conditions need to be careful not to apply the essential oil on mucous membranes, especially when irritated. In excess, the oil causes skin irritations.


The culinary use of cloves dates back to the Middle Ages. At the time, the spice was used to flavor and decorate the dishes. During the reign of Richard II, it was the basis of Hippocras , a hot wine consumed exclusively by royalty. The cloves enhance the savory and sweet flavor. It can be used to prepare stews, broths, breads, pies, cakes, liqueurs, wines and punches. The main use of the spice in Europe is for meat. In Brazil, following English custom, cloves are found in sweet recipes.




  • 1 coffee spoon of cloves;
  • 1 chili pepper;
  • ½ cup of tomato sauce;
  • ½ cup of oil tea;
  • ½ cup of vinegar;
  • 1 coffee spoon of salt;
  • 2 garlic cloves.

Preparation mode

In a blender, blend the cloves, vinegar, salt, garlic, tomato sauce and chili pepper for 1 minute. With the blender on, add the garlic and blend some more. Use the meat sauce.



  • 800 grams of mingon thread;
  • 1 teaspoon crushed cloves;
  • 1 tablespoon of cornstarch;
  • ½ cup of red wine;
  • 2 chopped garlic cloves;
  • 2 carrots;
  • 4 potatoes;
  • Black pepper, salt and water dropwise.

Preparation mode

Sprinkle the fillets in seasonings and half the wine. Place the meat on a baking sheet, bake until done. Remove the steaks from the pan and leave the sauce. Use the rest of the wine to dissolve the cornstarch. Place it on the baking sheet, stir until it thickens, add the cloves and set aside. Cut the carrots and potatoes into slices and cook them with just water and salt. Arrange the filets in a refractory and drizzle with the sauce. Serve with rice.



  • cloves;
  • 4 stick shanks;
  • Cinnamon for sprinkling;
  • 1 can of condensed milk;
  • Milk to the same extent as condensed milk.

method of preparation

Beat the milk and condensed milk in a blender. Transfer to a pan and add the cinnamon and cloves. Leave on the fire until it boils. Distribute in cups and sprinkle with cinnamon.

spice cracker


  • 3 cups of wheat flour;
  • ½ teaspoon clove powder;
  • ½ teaspoon powdered cinnamon;
  • ½ teaspoon of nutmeg;
  • ½ cup of brown sugar tea;
  • 1 tablespoon of grated ginger;
  • ½ cup of molasses;
  • 2 eggs.

Manually beat the butter at room temperature with the sugar. Add molasses and continue to beat. Add the remaining ingredients and beat until smooth. Cover with wrapping paper and let stand 1 hour. Roll out the dough with a rolling pin and shape as desired. Butter the pan, line it with parchment paper and place the biscuits. Bake in oven preheated to 180 the until golden brown.



  • 6 level tablespoons of cornstarch;
  • ½ kg of pumpkin pumpkin;
  • 1 pack of cloves;
  • Cinnamon powder;
  • 1 can of condensed milk;
  • 1 liter of milk;
  • 1 tablespoon of butter;
  • 1 pinch of salt.

Preparation mode

Peel the pumpkin and cut into medium pieces. Place in water, add the cloves and cook for a while. Blend together with ½ liter of milk, cornstarch, condensed milk, butter and salt. Bring to the fire along with the rest of the milk and bring to a boil until it comes out of the pan. Place in an ovenproof dish or bowls. Serve hot or chilled after 12 hours in the refrigerator. Sprinkle with the cinnamon.

Are you not used to using cloves? We’re sure you changed your mind after this article. The spice is found in supermarkets and physical and online health food stores. Run for it!

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Robert Asprin, APD is a non-dieting Accredited Practicing Dietitian passionate about inspiring positive changes in eating and lifestyle behaviors to help improve health while nurturing relationships with food and body.

Robert Asprin

Robert Asprin, APD is a non-dieting Accredited Practicing Dietitian passionate about inspiring positive changes in eating and lifestyle behaviors to help improve health while nurturing relationships with food and body.

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