Clove - Madagascar | Source: East-Coast Madagascar Moisture Content: NMT 10% Broken Clove: Negligible Eugenol content: 75 – 87% This beautiful spice originates from the Latin word ‘Clavus’ which means ‘Nail’ since the shape of the clove resembles a nail-like shape. Being a part of the evergreen trees of ‘Myrtaceae’ family, Madagascar clove has a potent, hot, woody and tangy flavor profile. It has an intoxicating warm and spicy aroma and are about ½ inch long and ¼ inch in diameter with tapered stems. Clove trees grow best in ferralitic tropical soil and are harvested generally between October to March. During harvesting, the unopened buds are manually removed in clusters from the branches. They are there-after hand-picked and sun-dried until they turn reddish brown. NUTRITIONAL BENEFITS… 1) PAIN KILLER: The analgesic effects of clove are documented since the 13th century. Clove is effective in controlling tooth pain, spasms and joint pain. High levels of Eugenol in clove suppresses the sensory receptors responsible for signaling pain thereby relieving toothache. 2) STOMACH HEALTH: Clove has anti-microbial properties that aids in decreasing and killing harmful bacteria in the gut. This promotes better gut, digestion and absorption of nutrients. Clove is also an effective remedy against bloating, gas, nausea, vomiting and motion sickness. 3) USES FOR CANCER: The potent anti-oxidants are thought to have anti-cancer properties. Clove contains Betulinic acid and triterpenes that are anti-carcinogenic against skin, lung, breast, ovarian and digestive cancers. The anti-tumor activity is due to the presence of Oleanic acid which has chemo preventive properties. 4) REDUCES BLOOD SUGAR: Eugenol and Nigericin found in clove may help lower blood sugar levels in healthy people and people with prediabetes. These compounds were found to increase the uptake of sugar from the blood into cells, increase secretion of insulin and improve cellular functions of pancreas to create insulin.

Clove - Madagascar

Source: East-Coast Madagascar

Moisture Content: NMT 10%

Broken Clove: Negligible

Eugenol content: 75 – 87%

This beautiful spice originates from the Latin word ‘Clavus’ which means ‘Nail’ since the shape of the clove resembles a nail-like shape. Being a part of the evergreen trees of ‘Myrtaceae’ family, Madagascar clove has a potent, hot, woody and tangy flavor profile. It has an intoxicating warm and spicy aroma and are about ½ inch long and ¼ inch in diameter with tapered stems.

Clove trees grow best in ferralitic tropical soil and are harvested generally between October to March. During harvesting, the unopened buds are manually removed in clusters from the branches. They are there-after hand-picked and sun-dried until they turn reddish brown.

NUTRITIONAL BENEFITS…

1) PAIN KILLER: The analgesic effects of clove are documented since the 13th century. Clove is effective in controlling tooth pain, spasms and joint pain. High levels of Eugenol in clove suppresses the sensory receptors responsible for signaling pain thereby relieving toothache.

2) STOMACH HEALTH: Clove has anti-microbial properties that aids in decreasing and killing harmful bacteria in the gut. This promotes better gut, digestion and absorption of nutrients. Clove is also an effective remedy against bloating, gas, nausea, vomiting and motion sickness.

3) USES FOR CANCER: The potent anti-oxidants are thought to have anti-cancer properties. Clove contains Betulinic acid and triterpenes that are anti-carcinogenic against skin, lung, breast, ovarian and digestive cancers. The anti-tumor activity is due to the presence of Oleanic acid which has chemo preventive properties.

4) REDUCES BLOOD SUGAR: Eugenol and Nigericin found in clove may help lower blood sugar levels in healthy people and people with prediabetes. These compounds were found to increase the uptake of sugar from the blood into cells, increase secretion of insulin and improve cellular functions of pancreas to create insulin.