One of the favorite winter spices, cloves are often pushed to the edge of the plate. They are mostly used to flavor dishes but seldom eaten whole.They are used to treat tooth aches.
Cloves were probably first used by Chinese emperors to hide bad breath. Over the years, cloves grabbed a prominent place in traditional Chinese medicine and Ayurveda to treat nausea, digestive disorders and flu.
The fresh aroma sparks memories of the good things about winter – frosted windows and cloves swirling in a hot cup. The pungent and peppery flavour leaves you with a warm fuzzy feeling – just what you need during those chilly days.
The active component of cloves is the eugenol oil. This oil makes up about 60-90% of each clove and it acts against bacteria, viruses and fungi. The oil is known for its antiseptic, anesthetic, aromatic and astringent properties.
“Clove oil is one of the richest sources of antioxidants. In aromatherapy, it is used as an antiseptic and pain reliever especially for toothaches and stomach pain. It is often mixed with other oils to treat various disorders.
To make clove infused oil at home, start with toasting a table spoon of whole cloves over medium heat. This helps in mobilizing the volatile oils and makes it easier to extract them.
In Ayurveda, cloves are said to be kaphahar which means that they have the ability to balance the kapha dosha. Kapha governs the structure and fluid in the body. Its primary function is protection. Being carminative in nature, it helps in improving digestion.
At home, using cloves for clearing up cold has been an ancient natural remedy. You can sip away the symptoms of flu and congestion with a healing brew of cloves, cinnamon and some whole cardamoms infused in tea. You can even inhale the vapors of cloves or clove oil and then sit back and breathe easy.
