The history of carnations begins with Spice Islands, i.e. the Moluccas archipelago in today’s Indonesia. It was there, in a tropical climate, that the first clove trees – Syzygium aromaticum – grew, and their flower buds became one of the most desirable goods in the world. Already in ancient times, Arab traders included them in their caravans, building trade routes connecting Southeast Asia with the Middle East and the Mediterranean. The price of cloves was as high as silver, and just having them was a sign of status, influence and access to exoticismwhich was unattainable for most.
In China, they had an almost ceremonial dimension. Courtiers chewed them before an audience with the emperorto freshen your breath and show respect to him. In India, it was included in Ayurvedic practices as a warming agent, stimulating digestion and “cleansing” the body. They came to Europe thanks to Arab merchants, and later – in the Middle Ages – thanks to the Venetianswho for a long time maintained a monopoly on the spice trade. With the development of ocean shipping, the situation changed dramatically: the Portuguese and then the Dutch began to expand to the Maluku Islands, trying to take control of the source of this valuable raw material.
In the 17th century, the Dutch East India Company even introduced drastic restrictions on crops, destroying trees outside designated areas to keep prices artificially high. Despite this, carnations gradually reached wider and wider social groups. In Europe, they began to be added to meats, wines, vinegars and desserts. Over time, however, the monopoly broke. Cultivation spread to Zanzibar and Madagascar, and in the 19th century the spice began to reach the tables of the middle classes.
As cultivation became more widespread, cloves began to play an increasingly important role in European cuisine and home medicine cabinets. Their intense aroma contributed to this they began to be treated as a “holiday” spice, associated with winter dishes, but also an ingredient that could extend the freshness of meat in times when refrigerators did not exist yet. In many regions of Europe, clove buds were used in vinegars, tinctures, syrups and medicinal herbal mixtures, and in homes they were treated as a natural way to freshen the air and repel insects.
Cloves have an exceptionally rich chemical composition. 100 grams of dried buds contain:
- 335-427 kcal,
- 6 g of protein,
- 13-20 g of fat,
- 66 g of carbohydrates
- 34 g of dietary fiber.
It is one of the most concentrated spices in terms of mineral content: calcium (632 mg), iron (11.8 mg), potassium (1020 mg) i manganesewhich is responsible for the proper functioning of antioxidant enzymes. The dominant vitamins are: vitamin K (141.8 µg), vitamin E (8.8 mg) and B vitamins, incl B6supporting amino acid metabolism. The most important active compound, however eugenoli.e. the phenolic component of the essential oil, which is responsible for the sharp, warming taste and most of the biological properties of the spice. Its concentration in clove oil reaches 80-90 percent – it is therefore one of the most powerful plant substances used in cooking and phytotherapy.
The health-promoting properties of cloves are confirmed by numerous scientific studies. Review published in 2024 in BioNanoScience describes the action of eugenol. The relationship has analgesic propertiesand antidiabeticresulting from the influence on glucose metabolism and improvement of tissue sensitivity to insulin. So, regular use of cloves in your diet can support metabolic balance, digestion and the body’s natural defense mechanismsand relieve intestinal discomfort by stimulating digestive enzymes and reducing gases.
In 2025 in Journal of Drug Design and Medicinal Chemistry Another comprehensive review of research on eugenol has been published, prepared by a team of researchers cooperating with the Science Publishing Group. The authors confirmed that this relationship protects cells against oxidative damage, stabilizes blood glucose levels and supports liver regenerative processes. Its strong antimicrobial properties were also indicated – eugenol inhibits the growth of bacteria responsible for infections of the mouth, gastrointestinal tract and food spoilage.
Due to its high content antioxidants, polyphenols and manganese Cloves support immunity, relieve pain, protect the gastric mucosa, may reduce the risk of ulcers, and even have anti-cancer effects in laboratory models.
However, we should use cloves with caution, because eugenol in larger doses may burden the liver and circulatory system. Clove oil, when used topically or orally, may cause irritation of the mucous membranes and, if excessively consumed, may lead to nausea, abdominal pain and coagulation disorders. People taking anticoagulant medications, pregnant women, breastfeeding and diabetic patients should consult supplementation with a doctor because eugenol affects glucose metabolism and may enhance the effects of medications. In children, clove oil requires special caution due to the risk of irritation and hypersensitivity.
Cloves have very specific culinary uses and are best used where a distinct, spicy accent is needed. They are added to spiced baked goods – gingerbread, pumpkin cakes, Christmas cookies, fruitcakes and cakes with dried fruit. In savory cuisine they come to the elder for beef, Valleys, baranineand also to broths, stews and saucesin which several buds can emphasize the flavor of the meat and give it depth.
They are a permanent element in Indian and Pakistani cuisine curry, biryani, pilawów, garam masali and chai masaliand in European cuisine – a staple mulled wine, mulled beer, winter compotes, spiced syrups and chai tea. It’s worth adding them to as well dried compote, plum jam, chutneys, apple and pear jambecause they enhance the taste of fruit. They work well in drinks clove tea – a few buds poured with boiling water and brewed for 3-5 minutes have a warming effect and support digestion.
On a daily basis, it is best to use cloves in a form that suits the dish. Whole buds it is added to marinades, broths, bigos, sauerkraut, compotes and infusions because they are easy to remove later. Ground they work well in curries, biryani, spice mixes, gingerbreads, spiced cakes, pancakes, porridges and homemade granola. They can be boiled with cinnamon and ginger in drinks. 1-2 buds per pot or a pinch of ground buds for baking is enoughbecause a larger amount will dominate the flavor of the dish and cover the other ingredients.
Sources: Terazgotuje.pl, MDPI, Springer
