Cloves are used to season stocks, soups, curries, and desserts. The heads of cloves taste very delicious raw. In ground form, cloves develop their unique flavor most quickly.
From Wikipedia: “Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice. Cloves are commercially harvested primarily in Bangladesh, Indonesia, India, Madagascar, Zanzibar, Pakistan, Sri Lanka, and Tanzania. Cloves are available throughout the year.”
“Cloves are used in the cuisine of Asian, African, and the Near and Middle East countries, lending flavor to meats, curries, and marinades, as well as fruit such as apples, pears or rhubarb. Cloves may be used to give aromatic and flavor qualities to hot beverages, often combined with other ingredients such as lemon and sugar. They are a common element in spice blends such as pumpkin pie spice and speculoos spices.
In Mexican cuisine, cloves are best known as clavos de olor, and often accompany cumin and cinnamon. They are also used in Peruvian cuisine, in a wide variety of dishes as carapulcra and arroz con leche.
A major component of clove taste is imparted by the chemical eugenol, and the quantity of the spice required is typically small. It pairs well with cinnamon, allspice, vanilla, red wine and basil, as well as onion, citrus peel, star anise, or peppercorns.”
“The spice is used in a type of cigarette called kretek in Indonesia. Clove cigarettes have been smoked throughout Europe, Asia and the United States. Starting in 2009, clove cigarettes must be classified as cigars in the US.
Because of the bioactive chemicals of clove, the spice may be used as an ant repellent.
Cloves can be used to make a fragrance pomander when combined with an orange. When given as a gift in Victorian England, such a pomander indicated warmth of feeling.”
Traditional medicinal uses:
“Cloves are used in Indian Ayurvedic medicine, Chinese medicine, and western herbalism and dentistry where the essential oil is used as an anodyne (painkiller) for dental emergencies. Cloves are used as a carminative, to increase hydrochloric acid in the stomach and to improve peristalsis. Cloves are also said to be a natural anthelmintic. The essential oil is used in aromatherapy when stimulation and warming are needed, especially for digestive problems. Topical application over the stomach or abdomen are said to warm the digestive tract. Applied to a cavity in a decayed tooth, it also relieves toothache.
In Chinese medicine, cloves or ding xiang are considered acrid, warm, and aromatic, entering the kidney, spleen and stomach meridians, and are notable in their ability to warm the middle, direct stomach qi downward, to treat hiccup and to fortify the kidney yang. Because the herb is so warming, it is contraindicated in any persons with fire symptoms and according to classical sources should not be used for anything except cold from yang deficiency. As such, it is used in formulas for impotence or clear vaginal discharge from yang deficiency, for morning sickness together with ginseng and patchouli, or for vomiting and diarrhea due to spleen and stomach coldness.”
Potential medical uses:
“The U.S. Food and Drug Administration (FDA) has reclassified eugenol (one of the chemicals contained in clove oil), downgrading its effectiveness rating. The FDA now believes not enough evidence indicates clove oil or eugenol is effective for toothache pain or a variety of other types of pain.
Studies to determine its effectiveness for fever reduction, as a mosquito repellent, and to prevent premature ejaculation have been inconclusive. It remains unproven whether clove may reduce blood sugar levels.
In addition, clove oil is used in preparation of some toothpastes and Clovacaine solution, which is a local anesthetic used in oral ulceration and inflammation. Eugenol (or clove oil generally) is mixed with zinc oxide to form a temporary tooth cavity filling.
Clove oil can be used to anesthetize fish, and prolonged exposure to higher doses (the recommended dose is 400 mg/l) is considered a humane means of euthanasia.”
“Eugenol composes 72–90% of the essential oil extracted from cloves and is the compound most responsible for clove aroma. Other important essential oil constituents of clove oil include acetyl eugenol, beta-caryophyllene and vanillin, crategolic acid, tannins such as bicornin, gallotannic acid, methyl salicylate (painkiller), the flavonoids eugenin, kaempferol, rhamnetin, and eugenitin, triterpenoids such as oleanolic acid, stigmasterol, and campesterol and several sesquiterpenes.
Eugenol is toxic in relatively small quantities; for example, a dose of 5–10 ml has been reported as a near fatal dose for a two-year-old child.”