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Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice.The flower buds initially have a pale hue, gradually turn green, then transition to a bright red when ready for harvest.Cloves are harvested at 1.5–2 centimetres (0.59–0.79 in) long, and consist of a long calyx that terminates in four spreading sepals, and four unopened petals that form a small central ball. Cloves contain fiber, vitamins, and minerals, so using whole or ground cloves to add flavor to your food can provide some important nutrients.Cloves also contain phenolic, antioxidant, anticancer and analgesic compoundsCloves are mainly Cultivated in Indonesia, Madagascar and Brazil. Currently, Indonesia is considered the World’s Largest Producer of Cloves.

Scientific name

Syzygium aromaticum

Ayurvedic name

Lavang, Laung

TCM name

Ding xiang

Plant type


Harvested parts


Main producer


Main use

Flavoring, Cosmetic, Perfume, Repellent


Pungent, Sweet

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