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Botanical Name: Syzygium aromaticum
Common Name: Cloves
Family: Myrtaceae
Parts Used: Flower buds
The clove tree is native to the Maluku Islands (Moluccas) in Indonesia. The aromatic flower buds, harvested when 1.5–2 cm long, are commonly used as a spice. Cloves consist of a long calyx with four spreading sepals and four unopened petals, forming a small central ball.
Cloves are widely used in the cuisines of Asia, Africa, the Mediterranean, and the Middle East to flavor meats, curries, marinades, and hot beverages. They are also a common component in spice blends.
Eugenol (72–90%) is the main component of clove essential oil, responsible for its distinctive aroma. Other key constituents include acetyl eugenol, beta-caryophyllene, vanillin, crategolic acid, tannins (bicornin, gallotannic acid), methyl salicylate (a painkiller), flavonoids (eugenin, kaempferol, rhamnetin, eugenitin), triterpenoids (oleanolic acid, stigmasterol, campesterol), and several sesquiterpenes.
Extraction Process: Steam distillation