Posted on Tuesday July 16, 2013
Cloves Grade B
Bourgeon Floral de Clou de Girofle, Bouton Floral de Clou de Girofle, Caryophylli Flos, Caryophyllum, Caryophyllus aromaticus, Clavo de Olor, Clous de Girolfe, Clove Flower, Clove Flowerbud, Clove Leaf, Clove Oil, Clove Stem, Cloves, Cloves Bud, Ding Xiang, Eugenia aromatica, Eugenia caryophyllata, Eugenia caryophyllus, Feuille de Clou de Girofle, Fleur de Clou de Girofle, Flores Caryophylli, Flores Caryophyllum, Gewurznelken Nagelein, Girofle, Giroflier, Huile de Clou de Girofle, Kreteks, Lavang, Lavanga, Oil of Clove, Syzygium aromaticum, Tige de Clou de Girofle.
Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. Cloves are native to the Maluku islands in Indonesia and used as a spice in cuisines all over the world. Cloves are harvested primarily in Indonesia, India, Madagascar, Zanzibar, Pakistan, and Sri Lanka. They have a numbing effect on mouth tissues.
+ Moisture: 14% max
+ Admixture: 1% max
+ 100% natural and pure
+ Style: Dried
+ Part: flower
+ Color: natural Brown
+ Grade: Special, A, AB, B
+ Flavor: strong
+ Taste: acridity
+ Packaging: 50kg/ bag or as buyer’s requirements.
• The active principles in the clove are known to have antioxidant, anti-septic, local anesthetic, anti-inflammatory, rubefacient (warming and soothing), carminative and anti-flatulent properties.
• The spice contains health benefiting essential oils such as eugenol. It is a phenyl-propanoids class of chemical compound, which gives pleasant, sweet aromatic fragrances to the clove-bud. Eugenol has local anesthetic and antiseptic properties, hence; useful in dental care essentials as well as in treatment procedures.
• The other important constituents in this spice include:
essential oils: acetyl eugenol, beta-caryophyllene and vanillin, crategolic acid;
tannins: gallotannic acid, methyl salicylate (painkiller);
the flavonoids: eugenin, kaempferol, rhamnetin, and eugenitin;
triterpenoids: such as oleanolic acid, stigmasterol and campesterol
and several sesquiterpenes.
• The active principles in the clove may increase gut motility as well as improve the digestion power by increasing gastro-intestinal enzyme secretions. Thus, helps relieve indigestion and constipation problems.
• The spice also contains a good amount of minerals like potassium, manganese, iron, selenium and magnesium. Potassium is an important electrolyte of cell and body fluids that helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
• Further, the spice buds contain very good amounts of vitamin A and beta-carotene levels. These compounds are known to have antioxidant properties. Vitamin A is also required by the body for maintaining healthy mucus membranes and skin in addition to essential for vision. Consumption of natural foods rich in flavonoids helps to protect the body from lung and oral cavity cancers.
• Additionally, this spice is a good source of vitamin-K, vitamin-B6 (pyridoxine), thiamin (vitamin B-1), vitamin-C and riboflavin. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.
Categorised in: Spice
Representative Office: No. 04, Alley 15/34, Phuong Mai Str, Dong Da Dist, Hanoi, Vietnam
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