Chiodo di garofano, Clavo de especia, Clou de girofle, Ding heung, Gahn plu, Gewuzenelke, Lao(o)ng, Laung lavang, Lavungam, Ley-nyin-bwint

Cloves are the immature unopened flower buds of a tropical tree. When fresh, they are pink, dried, they turn to a rust-brown colour. Measuring 12-16 mm (1/2”-5/8”) long, they resemble small nails, with a tapered stem. The large end of the clove is the four-pointed flower bud.
Bouquet: Warm, pungent and aromatic
Flavour: Sweetly pungent, astringent and strongly aromatic.
Hotness: Picquant

Cloves contain 15 to 20% essential oil which is mostly Eugenol which is a very strong antiseptic. Clove oil is often applied directly to an aching tooth, bringing immediate relief. Compounded with zinc oxide, it has been used in dentistry as a temporary tooth filling. It is a strong stimulant and carminative and used to treat nausea, indigestion and dyspepsia.

Cloves can easily overpower a dish, particularly when ground, so only a few need be used. Whole cloves are often used to “stud” hams and pork, pushing the tapered end into the meat like a nail. A studded onion is frequently used to impart an elusive character to courts-bouillons, stocks and soups. Cloves are often used to enhance the flavour of game, especially venison, wild boar and hare. They are used in a number of spice mixtures including ras el hanout, curry powders, mulling spices and pickling spices. Cloves also figure in the flavour of Worcestershire sauce. They enjoy much popularity in North Africa and the Middle East where they are generally used for meat dishes, though rice is often aromatized with a few cloves.
Cloves are said to be an aphrodisiac.