Cloves

About Cloves

Cloves are flavorful dried flower buds from the Myrtaceae family of trees, The botanical name of Clove is Syzygium aromaticum and it belongs to the Myrtaceae family. Cloves are the unopened flower bud of a tropical tree. It has derived its name from Latin meaning nails. The clove tree is an evergreen that grows to about 8 to 12 meters (25 to 40 feet) in height. Its gland-dotted leaves are small, simple, and opposite. The trees are usually propagated from seeds that are planted in shaded areas. Flowering begins about the fifth year; a tree may annually yield up to 34 kg (75 pounds) of dried buds. The buds are hand-picked in late summer and again in winter and are then sun-dried. Cloves vary in length from about 13 to 19 mm (0.5 to 0.75 inch). The buds contain 14 to 20 percent essential oil, the principal component of which is the aromatic oil eugenol (Eugenol is used in germicides, a local anesthetic for toothaches, perfumes, and mouthwashes, in the synthesis of vanillin, and as a sweetener or intensifier).

Our Cloves are native of Maluku Islands (or Moluccas) in Indonesia. Maluku with an area more than 3,000 hectares with a production capacity of 7,886 tons per year and Maluku 18,614 hectares with a production capacity of 9,954 tons/year. Cloves were important in the earliest spice trade and are believed to be indigenous to the Moluccas, or Spice Islands, of Indonesia. In the early 21st century, Indonesia was the world’s largest producer of cloves, followed by Madagascar, Tanzania, and Sri Lanka. Our company is engaged in the processing and handling the plantation of clove, the clove that we produce and the process is the spices that are very suitable for Global market segments, very suitable for consumption during winters such as on the European continent and Asia, for consumption into herbal, food products and processed into other products.

Cloves are one of the most valuable spices that have been used for centuries as a seasoning, a popular flavoring agent used in a variety of ways across the world, particularly in Asia. Cloves form the culinary base of a number of different Asian cuisines. Cloves are mainly added with other aromatic spices to impart flavor and a strong aroma to the dishes. It has the ability to overpower the taste; hence it has to be added to dishes in small amounts only. Cloves are used as hooks to bind rotis, vegetables, betelnut leaves, or samosa, etc. It is commonly used in making rice as it gives a rich aroma and flavor. Strong in aroma and hot and pungent in taste, cloves are used to flavor many foods, particularly meats and bakery products; in Europe and the United States, the spice is a characteristic flavoring in Christmas holiday fares, such as wassail and mincemeat.

Cloves are of great importance in medical activity. Clove has higher antioxidant and antimicrobial than many fruits, vegetables and other spices and should deserve special attention. Cloves offer many health benefits, some of which include providing aid in digestion, having antimicrobial properties, fighting against cancer, protecting the liver, boosting the immune system, controlling diabetes, preserving bone quality, and containing anti-mutagenic properties, as well as fighting against oral diseases and headaches while displaying aphrodisiac properties as well. Cloves are also good for reducing flatulence, gastric irritability, dyspepsia, and nausea. Cloves can be roasted, powdered, and taken with honey for relief of digestive disorders. The extracts of cloves were potent enough to kill those pathogens. Clove extracts are also effective against the specific bacterium that spreads cholera.