Are Your Cloves Real? Discover the Common Adulterants and Their Impacts!

Cloves, known for their rich aroma and medicinal properties, have been used for centuries in various traditional remedies. Derived from the dried flower buds of *Eugenia caryophyllus* (family Myrtaceae), cloves are valued for their diverse applications. This article explores the biological properties, chemical constituents, medicinal uses, and common adulterants of cloves.

 Biological Name, Physical Properties, and Chemical Constituents of Cloves

Biological Name:

Cloves are derived from the dried flower buds of *Eugenia caryophyllus*.

Physical Properties:

Cloves are crimson to dark brown in color and possess a slightly aromatic fragrance.

Chemical Constituents:

– Tannins: Includes gallotannic acid.

– Resin: Provides the characteristic texture.

– Chromone and Eugenin: Contribute to the medicinal properties.

– Volatile Oil: Contains eugenol, eugenol acetate, caryophyllene, and small amounts of esters, ketones, and alcohols.

Eugenol is the primary component of the essential oil extracted from cloves, which imparts the spice’s distinctive aroma and many of its health benefits.

 Medicinal Uses of Cloves

Cloves are renowned for their extensive medicinal applications, which include:

Dental Analgesic:

– Clove oil is commonly used to relieve toothache and dental pain due to its numbing effect and antiseptic properties.

Carminative:

– Cloves help in reducing gas and bloating, promoting better digestion.

Stimulant:

– They act as a natural stimulant, enhancing energy and alertness.

Flavoring Agent:

– Widely used in cooking and baking for their aromatic flavor.

Antiseptic:

– Cloves possess strong antiseptic properties, making them useful in treating wounds and infections.

Cigarette Preparation:

– Used in certain regions to add flavor to cigarettes.

Perfumery:

– Clove oil is utilized in the perfume industry for its warm, spicy scent.

Manufacturing of Vanillin:

– An essential ingredient in the production of synthetic vanillin.

 Adulterants of Cloves

Adulteration of cloves is a common issue that affects the quality and efficacy of the spice. Some of the common adulterants include:

Mother Cloves:

– These are dark brown, ovate ripened fruits of the clove tree. They contain starch and are slightly aromatic but have a lower volatile oil content compared to true cloves.

Blown Cloves:

– These are the expanded flowers of the clove tree with detached stamens. They contain less volatile oil and are often used to adulterate genuine cloves.

Clove Stalks:

– Stalks are mixed with clove powder due to their similar color, odor, and taste. However, they contain less oil and can be identified by the presence of isodiametric sclerides and prisms of calcium oxalate.

Exhausted Cloves:

– These are cloves from which the oil has already been extracted by distillation. They are darker in color, shrunken, and do not contain oil. Exhausted cloves float on water, unlike genuine cloves.

Cloves are a versatile spice with numerous health benefits, making them a valuable addition to any natural remedy arsenal. By understanding their properties and potential adulterants, you can ensure the highest quality and efficacy of this powerful herb in your daily life.