Have you ever wondered why a tiny spice like clove has been treasured for centuries across cultures?
Beyond its warm, aromatic flavor, cloves pack a remarkable punch of health-promoting compounds.
From soothing digestion to boosting immunity, this humble spice is backed by science for its powerful bioactive properties.
In this article, we’ll uncover what cloves are, their incredible health benefits, potential side effects, nutrition profile, and simple ways to add them to your daily routine.
What are Cloves?
Cloves are the aromatic flower buds of the tree Syzygium aromaticum, native to the Maluku Islands (Indonesia) and now grown in several tropical regions.
They’re used whole or ground as a spice in sweet and savory cooking.
Their essential oil (rich in eugenol) is widely employed in food flavoring, dental care, and traditional medicine.
Cloves have a strong, warm, slightly astringent flavor and history of culinary and medicinal use because of their potent phytochemicals and antimicrobial properties.
10 Health Benefits of Cloves
Cloves can be healthful when used in moderation.
Many cloves benefits come from their active compound eugenol and other phenolics such as:
1. Powerful Antioxidant Activity
Cloves are very high in phenolic compounds (including eugenol), which scavenge free radicals and reduce oxidative stress.
This antioxidant capacity helps protect cells from damage linked to aging and chronic disease.
2. Antimicrobial and Antiseptic Effects
Clove oil and extracts show broad antimicrobial activity against bacteria and fungi, which explains their use for oral hygiene and food preservation.
This antimicrobial action supports dental applications and may reduce pathogen load in certain food contexts.
3. Supports Oral Health
Eugenol (the major component of clove oil) has local analgesic and antiseptic effects that help relieve toothache and reduce oral bacteria.
Because of this, cloves and clove oil are commonly included in dental preparations and traditional remedies.
4. Anti-inflammatory Properties
Compounds in cloves reduce inflammation, which may help with inflammatory aspects of metabolic and musculoskeletal conditions.
This anti-inflammatory activity is one mechanism by which cloves can support overall health.
5. May Help Metabolic Health
Emerging clinical reviews suggest culinary doses of herbs and spices (including cloves) can favorably affect markers of metabolic syndrome.
For example, improving blood glucose control and lipid profiles when combined with a healthy diet.
While effects are modest at culinary doses, regular use may contribute to metabolic risk reduction.
6. Digestive Support
Traditionally used to calm the stomach and reduce bloating, cloves have carminative properties and can stimulate digestion.
Their volatile oils may reduce gas and improve gastric comfort after heavy meals.
7. May Provide Pain Relief (Topical/Local Use)
Because eugenol has analgesic properties, clove oil used topically (properly diluted) can relieve localized pain.
For example, minor dental pain or muscular soreness, when applied carefully.
This is why clove preparations appear in some topical analgesic formulas.
8. Rich Source of Bioactive Phytochemicals
Cloves contain flavonoids, phenolic acids, and other bioactives that support cellular health.
They also contribute to their antioxidant, antimicrobial, and anti-inflammatory functions.
These compounds make cloves one of the more bioactive culinary spices per gram.
9. May Support Immune Function
The combination of antioxidants and antimicrobial activity means cloves can support innate immune defenses, particularly at mucosal surfaces (mouth, gut).
Regular culinary use provides small but cumulative exposures to these protective compounds.
10. Food Safety and Preservation Potential
Clove extracts and oil can be used as natural preservatives due to their antimicrobial and antioxidant effects.
These compounds help extend shelf life and reduce spoilage in some foods.
This application is being explored as a clean-label preservative strategy.
Potential Side Effects of Cloves
Cloves are generally safe in culinary amounts (small whole cloves or a pinch of ground clove). However, some important cautions:
- High doses and concentrated clove oil can be toxic: Eugenol in large amounts can irritate mucous membranes, cause liver toxicity, and especially in children or pets lead to serious adverse effects. Never ingest large volumes of undiluted clove oil.
- Allergic or irritant reactions: Some people may develop contact dermatitis or oral irritation from clove oil or high clove exposure. Test topical products and avoid them if you have a known sensitivity.
- Bleeding risk with large amounts: Eugenol can have antiplatelet effects; very high therapeutic doses could theoretically increase bleeding risk, so use caution if you take anticoagulant medications. Consult a clinician before taking concentrated clove supplements.
- Not recommended as a sole therapy: While cloves have supportive properties (antimicrobial, anti-inflammatory), they are not a substitute for prescribed medicines for infections, metabolic disease, or serious dental issues. Use them as complementary measures and seek professional care when needed.
Nutrition of Cloves
Cloves are used in small amounts, so their macronutrient contribution per serving is small, but they are concentrated sources of micronutrients and phytochemicals.
Approximate nutrition for 1 teaspoon (2 g) ground cloves (values rounded):
- Calories: 6–7 kcal
- Carbohydrates: 1.3 g (mostly fiber)
- Protein: 0.1–0.2 g
- Fat: 0.03 g
- Fiber: 0.7–1 g
- Manganese: significant per small amount (cloves are a good source of manganese per weight)
- Vitamin K, vitamin C, calcium, magnesium: present in small amounts
- Key bioactives: eugenol (major), other phenolics and flavonoids — these drive most health effects.
You won’t eat cloves for calories, you use them for flavor and concentrated bioactives (eugenol and phenolics).
Most clinical benefits in the literature relate to these phytochemicals rather than macronutrients.
8 Healthy Ways to Consume Cloves
Use cloves thoughtfully, culinary amounts are safe and beneficial. Here are healthy, practical ideas:
- Whole in stews and curries: add 1–2 whole cloves while simmering; remove before serving. (Aromatic flavor + gentle extraction.)
- Ground in spice blends: a pinch of ground clove in garam masala, pumpkin spice, or mole blends adds depth.
- Infused in teas or decoctions: steep a clove with ginger and lemon for a warming, antimicrobial tea.
- With rice or pilafs: toss 1–2 whole cloves while cooking rice for subtle flavor and aroma.
- Baked goods (moderate amounts): cloves pair well with cinnamon and nutmeg in muffins, breads, and cookies.
- Pickling spice: include a few whole cloves in pickling jars to help preserve flavor and leverage antimicrobial properties.
- Citrus-spiced drinks: stud an orange with whole cloves for mulled beverages or simmered cider.
- Homemade mouthwash (diluted): a very mild clove infusion can be used as an occasional mouth rinse (avoid strong solutions and don’t swallow). For dental pain, clove oil must be used diluted and with care.
Conclusion
Cloves are full of antioxidants, essential oils, and nutrients that can support your overall well-being.
Incorporating them into your meals, teas, or health rituals can be a simple yet effective step toward better health.
Let’s learn more about diet and fitness by checking out our articles on LUM’s blog!