Cloves

Cloves are the rich brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. Common Uses: Cloves have antiseptic, stimulant, stomachic and digestive properties. As an anti-infectant, cloves are effective against coli bacilli, streptococci, staphylococci, pneumococci, and as an antimycotic. The oil, too, is used in dentistry for its antiseptic and analgesic properties. The oil, as well as whole and powdered cloves, is used for local pain-relieving purposes. Besides all their other uses, cloves can treat acne, skin ulcers, sores, and sties. History: Clove is one of the spices that's eaten at very different rates in different cultures. An average Indonesian burns up about 1/3 pound of clove every year. His Indian counterpart chews only a twentieth as much with betel, although more clove is eaten in curry mixtures. And an Italian is satisfied to season pasta with just one gram of clove per year. Other Westerners, including Americans, consume about 7-8 grams annually, not only in curries, but also in marinades, beverages, etc.