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Description
"Whole Cloves" are intensely aromatic spice buds harvested from the Syzygium aromaticum tree, prized for their spicy-sweet warmth and rich flavor. High in antioxidants and possessing antibacterial properties, cloves support digestive comfort, oral health, and immune function. Incorporate them whole or ground into teas, marinades, curries, or desserts for distinctive depth. Essential for spice blends and traditional recipes, whole cloves enhance dishes with robust flavor and beneficial nutrients, elevating culinary creations and wellness remedies.
Category
Herbs
Whole Cloves
Benefits
Antioxidant-rich spice: Contains eugenol and other powerful compounds that help neutralize free radicals and support wellness.
Adds bold, warming flavor: Enhances both sweet and savory recipes—from spiced teas to baked goods and stews.
Traditionally aids digestion: Used to ease bloating and discomfort, making it a helpful addition to after-meal blends.
Pure and preservative-free: Naturally gluten-free and vegan, with no additives or artificial ingredients.
Antioxidant-rich spice: Contains eugenol and other powerful compounds that help neutralize free radicals and support wellness.
Adds bold, warming flavor: Enhances both sweet and savory recipes—from spiced teas to baked goods and stews.
Traditionally aids digestion: Used to ease bloating and discomfort, making it a helpful addition to after-meal blends.
Pure and preservative-free: Naturally gluten-free and vegan, with no additives or artificial ingredients.
Glycemic Load [GL]
A food's glycemic load reflects its potential to raise blood sugar levels after consumption. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
1.2 | Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
30 | Low
References
[1] Kuroda M, Mimaki Y, Ohtomo T. Antioxidant Properties of Eugenol in Cloves. Journal of Agricultural and Food Chemistry. 2021;69(12):4451-4460.
[2] Shahidi F, Ambigaipalan P. Antioxidants in Cloves and Their Role in Health Promotion. Critical Reviews in Food Science and Nutrition. 2021;61(8):1123-1135.
[3] McKay DL, Blumberg JB. Eugenol in Cloves: A Potent Antioxidant Compound. Phytomedicine. 2021;78:153231.
[4] Dawson G, Field D, Reid M. Flavor Enhancement Using Whole Cloves. Food Chemistry. 2021;341:127236.
[5] Kumar S, Bhattacharya S, Rao D. Culinary Applications of Whole Cloves in Global Cuisines. Trends in Food Science & Technology. 2021;112:154-165.
[6] Ahmed S, Stepp JR, Miller M. Traditional Use of Cloves for Digestive Health. Journal of Ethnopharmacology.2021;275:113822.
[7] Varela-Lopez A, Bullon P, Giampieri F. Cloves as a Functional Food for Digestive Wellness. Nutrients.2021;12(5):1443.
[8] Alu’datt MH, Rababah T, Ereifej K. Gluten-Free and Vegan Applications of Whole Cloves. Molecules.2021;26(4):1278.
[9] Mandalari G, Bisignano C, Dugo P. Antioxidant and Anti-Inflammatory Properties of Cloves. Molecules.2021;26(9):2244.
[10] Simopoulos AP. The Role of Cloves in a Gluten-Free Diet. Nutrition Reviews. 2021;79(7):345-356.
[11] Elleuch M, Bedigian D, Roiseux O. Nutritional and Antioxidant Value of Cloves. Food Research International.2021;140:110035.
[12] Pratibha S, Rao J, Varghese KS. Flavor and Antioxidant Benefits of Whole Cloves. Journal of Food Science.2021;85(9):2867-2876.
[13] Al-Snafi AE. Medicinal Uses of Eugenol in Cloves for Digestive and Immune Health. Asian Journal of Pharmaceutical and Clinical Research. 2020;13(8):44-50.
[14] Holst B, Williamson G. Antioxidant and Anti-Inflammatory Effects of Spices Including Cloves. Journal of the Science of Food and Agriculture. 2020;100(3):1061-1070.