Cloves: Benefits, Uses and How to Use Them for Digestion and Teeth

IMPORTANT: Cloves are very potent and should not be consumed in large amounts. Clove essential oil is extremely concentrated and must NEVER be applied undiluted to the skin or gums, nor swallowed as is — it can cause burns, irritation and, in high doses, liver damage. Pregnant and breastfeeding women should avoid medicinal doses and the essential oil. People taking blood thinners (such as warfarin) should be cautious, because the eugenol in cloves can thin the blood. Cloves are no substitute for dental care: a toothache soothed with cloves often hides an infection that needs professional treatment. Always consult your doctor or dentist before using cloves therapeutically, especially with children.

Grandma Veta from the village below the hill kept a small glass jar, guarded religiously in the kitchen cupboard, full of cloves. Whenever someone in the house complained of a toothache — and back then the dentist was three villages away — she would take a single clove, place it in the sufferer’s mouth and tell them to hold it pressed against the tooth with their tongue. “Bite down on it gently,” she’d say, “and be patient.” Within a few minutes, the numbness set in and the pain eased enough to allow a night’s sleep. That same grandmother put cloves in plum compote, in winter mulled wine and in autumn pickles, convinced they “kept the food good and the belly calm.”

Later I understood that her folk instinct had a real basis: cloves contain eugenol, a substance with local anesthetic and antiseptic effects, still recognized today in dentistry. From toothaches to sluggish digestion, from bad breath to bloating, this tiny dried flower bud has for centuries been one of the most prized spices in the world — so prized that wars were fought and trade routes opened between continents for its sake.

Cloves are the dried flower buds of the clove tree (Syzygium aromaticum), an evergreen native to the Maluku Islands (also known as the “Spice Islands”) in Indonesia. Harvested before they bloom and dried in the sun until they take on their characteristic reddish-brown color and the shape of a small nail (hence their name in many languages — “clou” in French, “clove” in English, both meaning “nail”), cloves have a warm, sweet-spicy, intense and unmistakable aroma. They are valued equally in the kitchen and in traditional medicine.

Table of Contents

• What cloves are and where they come from
• Composition and active compounds
• Health benefits
• Cloves for toothache and oral health
• Cloves for digestion
• Traditional household uses
• How to prepare: tea, oil and infusions
• Dosage and how to take them
• How to choose and store cloves
• Practical tips and common mistakes
• Conclusion
• Frequently Asked Questions

What cloves are and where they come from

The clove tree can reach 8–12 meters in height and only begins to produce flower buds after 6–8 years from planting, continuing to bear fruit for decades afterward. The buds are picked by hand, one by one, at the exact moment they begin to take on color but before they open. This painstaking, entirely manual harvest is part of the reason cloves have always been an expensive and luxurious spice.

The history of cloves is fascinating. In Antiquity, cloves reached the Roman Empire through Arab merchants, where they were sold by the weight of gold. In China, courtiers of the Han dynasty chewed cloves before addressing the emperor, to keep their breath fresh. In the Middle Ages and the Renaissance, control over clove production was one of the stakes of the great maritime expeditions, and the Dutch and Portuguese fought for centuries over the monopoly on the “Spice Islands.” Today cloves are grown on a large scale in Indonesia, Madagascar, Tanzania (especially the island of Zanzibar), Sri Lanka and India.

In the traditional Romanian household, cloves entered mainly through holiday cooking: in Christmas mulled wine, winter compotes, fragrant cakes spiced with cinnamon and honey, and autumn jellied meats and pickles. Beyond the kitchen, however, they earned a firm place in the folk “pharmacy” as a handy remedy for toothache and an upset stomach.

Composition and active compounds

What makes cloves so special is their extraordinarily high content of essential oils — among the highest of all spices. The main component is eugenol, which can represent between 70% and 90% of clove essential oil. Eugenol is responsible both for the characteristic aroma and for most of the therapeutic effects attributed to cloves: it is a mild local anesthetic, has antiseptic and anti-inflammatory properties, and studies suggest it also displays strong antioxidant activity.

Besides eugenol, cloves also contain other valuable substances:

• Eugenyl acetate and beta-caryophyllene — compounds that contribute to aroma and anti-inflammatory effects;
• Flavonoids (such as kaempferol and rhamnetin) — antioxidants that help neutralize free radicals;
• Phenolic acids — with antioxidant and antimicrobial roles;
• Tannins — with an astringent effect, useful in mild digestive complaints;
• Vitamins and minerals — notable amounts of manganese (cloves are among the richest dietary sources of manganese), as well as vitamin K, vitamin C, magnesium and fiber.

Folk tradition intuited the power of cloves long before chemistry could explain it. Today we know that, gram for gram, cloves rank among the foods with the highest measured antioxidant capacity, which confirms the trust they have always enjoyed.

Health benefits

Antiseptic and antibacterial effect

The eugenol in cloves has a recognized antimicrobial activity. Studies suggest that clove oil may inhibit the growth of certain bacteria and fungi. This is also why, in the past, cloves were used to preserve food longer and to disinfect the mouth. In modern mouthwashes and many toothpastes, eugenol or clove extract frequently appears as an active ingredient.

Supporting digestion

Cloves are a traditional carminative, meaning they help expel gas and soothe bloating. They stimulate digestive secretions and can reduce the sensation of nausea. A warm cup of clove tea after a heavy meal is a grandmother’s remedy for an “overloaded” stomach.

Anti-inflammatory action

Thanks to eugenol and beta-caryophyllene, cloves have anti-inflammatory properties. Folk tradition has used them in warm compresses and gargles to soothe inflammation of the throat and gums.

A source of antioxidants

Their richness in phenolic compounds makes cloves an ally in the fight against oxidative stress — the process by which free radicals damage cells and accelerate aging. A diet that includes antioxidant-rich spices such as cloves, cinnamon or turmeric is considered beneficial for overall health.

Support for immunity

The combination of antiseptic, anti-inflammatory and antioxidant properties makes cloves a traditional support during cold season. A warm tea with cloves, cinnamon and a teaspoon of honey is a classic winter remedy for an irritated throat and the feeling of an oncoming cold.

Fresh breath

Chewing a clove (in moderation!) freshens the breath and, thanks to its antibacterial effect, combats the bacteria that cause unpleasant mouth odor — exactly what Chinese courtiers did two thousand years ago.

Cloves for toothache and oral health

This is probably the best-known folk use of cloves, and the one with the most solid foundation. Eugenol has a local anesthetic effect, which is why it is still used today in dentistry (in dental cements and some temporary treatments).

The whole-clove method: Take a dried clove and place it next to the aching tooth, holding it between the cheek and gum or gently pressing it with the tongue. Saliva gradually releases the oils, and the area begins to numb within a few minutes. The clove can be bitten gently to release more oil, but should not be swallowed.

The ground-clove method: Mix a pinch of clove powder with a few drops of edible oil (olive or coconut) until you get a paste, which you apply directly to the gum around the painful tooth.

Important: this is a temporary remedy, to ease pain until you can see a dentist. A toothache almost always signals a problem (cavity, infection, abscess) that requires specialized treatment. Cloves do not cure — they only soothe temporarily.

For general oral health, a lukewarm gargle with clove infusion can help freshen the breath and soothe sensitive gums.

Cloves for digestion

Romanian folk tradition has always used cloves to “make food lighter.” A cup of clove tea drunk after a hearty meal combats bloating, soothes mild cramps and helps expel gas. For nausea (including mild motion sickness), chewing a clove or sipping a lukewarm infusion can bring relief.

Cloves stimulate the production of saliva and gastric juices, thus preparing the stomach for digestion. Combined with ginger, cinnamon and cardamom, they form the basis of many traditional digestive teas.

Traditional household uses

Beyond health, cloves have numerous household uses passed down from generation to generation:

• In the kitchen: in mulled wine, compotes, jams, pickles, jellied meats, meat sauces, spice cakes and gingerbread. A classic trick is to stud a whole onion with a few cloves to flavor soups and broths.
• As a natural air freshener: an orange studded with cloves (known as a “pomander”) perfumes the house and cupboards for weeks and keeps moths away.
• Against insects: cloves sprinkled in cupboards or placed in a cloth pouch repel moths and some pantry insects.
• For breath and mouth: chewing a clove after a meal or after strong coffee.

How to prepare: tea, oil and infusions

Clove tea (basic recipe)

Ingredients: 3–5 whole cloves per cup (250 ml) of water.

1. Lightly crush the cloves in a mortar or with the back of a spoon, to release the oils.
2. Place them in a cup and pour boiling water over them.
3. Cover the cup and let infuse for 8–10 minutes.
4. Strain and, optionally, add a teaspoon of honey and a little lemon.

This tea is drunk warm, after meals, for digestion, or at the first signs of a cold.

Spiced digestive tea

Ingredients: 3 cloves, a small piece of cinnamon, 2–3 thin slices of fresh ginger, 2 cups of water.

Simmer everything over low heat for 5 minutes, leave covered for another 5 minutes, then strain. A warm, fragrant tea, ideal on cold winter evenings.

Homemade clove oil (for external use)

Warning: this is NOT pure essential oil, but a gentle maceration, much safer for home use.

Ingredients: 1 tablespoon of crushed cloves, 4 tablespoons of olive or coconut oil.

1. Place the crushed cloves in a clean jar.
2. Cover completely with oil.
3. Leave to macerate for 2 weeks, in a warm place away from light, shaking the jar daily.
4. Strain. The resulting oil can be used in small amounts, applied directly to the gum for toothache, or in massages for aching joints.

Clove gargle

Prepare a more concentrated infusion (5–6 cloves per cup), let it cool until lukewarm, and use it to rinse the mouth and gargle, for an irritated throat and sensitive gums.

Dosage and how to take them

Cloves are extremely potent, so “more” does not mean “better.” A few common-sense guidelines:

• As a spice in food: the usual amounts in recipes (2–5 cloves) are safe for most adults.
• Medicinal tea: 1–3 cups per day, each with 3–5 cloves, for short periods.
• Chewing whole cloves: 1–2 cloves occasionally, never in large amounts.
• Pure essential oil: only heavily diluted and, ideally, under the guidance of a specialist. Never undiluted and never in quantity.

For children, cloves should be used only in the small amounts found in food; medicinal doses and essential oil are not recommended without a doctor’s advice.

How to choose and store cloves

Good-quality cloves are whole, intense in color (dark reddish-brown), oily to the touch and strongly aromatic. A simple test: press a clove with your fingernail — if it releases oil and a strong aroma, it is fresh. Cloves that are over-dried, crumbly and odorless have lost their properties.

When you can, prefer whole cloves over ground ones: they retain their aroma and active compounds much longer. Store them in an airtight jar, in a cool, dark and dry place, away from heat sources. Stored this way, whole cloves keep their qualities for over a year, while ground cloves are best ground just before use.

Practical tips and common mistakes

Mistake no. 1: Using pure essential oil directly on the gum or skin. Clove essential oil is so concentrated that it can cause chemical burns of the mucous membranes and severe skin irritation. Always dilute it in a carrier oil.

Mistake no. 2: Consuming large amounts, on the idea that “if it’s good, more is better.” Excess cloves can irritate the stomach and, in the case of the oil, can harm the liver. Stick to moderate doses.

Mistake no. 3: Treating a toothache with cloves alone and postponing the dentist visit. Cloves mask the pain but do not solve the cause. An untreated infection can worsen dangerously.

Mistake no. 4: Boiling cloves for a long time. The volatile aromatic oils are lost with prolonged boiling. For tea, covered infusion is better than aggressive boiling.

Mistake no. 5: Storing in open containers or in the light. Cloves quickly lose their aroma and properties if exposed to air, light and heat.

Mistake no. 6: Ignoring interactions with medications. If you take blood thinners or have surgery scheduled, talk to your doctor before consuming cloves therapeutically, because eugenol can affect clotting.

Conclusion

Cloves are a perfect example of a spice that unites the kitchen and the home “pharmacy.” Small, fragrant and surprisingly potent, this dried flower bud offers real support for digestion, oral health and the unpleasant moments of toothache, thanks to its richness in eugenol and antioxidants. Used in moderation and with respect for their power, cloves remain one of the most valuable traditional remedies always within reach in any pantry. But, like any powerful remedy, they call for prudence: high doses and undiluted essential oil can do more harm than good, and a toothache remains, ultimately, the dentist’s business.

Frequently Asked Questions

Do cloves really help with toothache? Yes, the eugenol in cloves has a local anesthetic and antiseptic effect, recognized even in modern dentistry. A clove pressed next to the aching tooth can numb the area temporarily. It is, however, a stopgap remedy — a toothache almost always requires a dentist’s consultation.

How many cloves can I consume per day? For use as a spice, the amounts in recipes (a few cloves) are safe. For medicinal tea, 1–3 cups per day, for short periods, are generally well tolerated by healthy adults. Avoid large amounts and essential oil without guidance.

Can I use cloves if I’m pregnant? The small amounts used in food are generally considered safe, but medicinal doses and especially clove essential oil should be avoided during pregnancy and breastfeeding. Ask your doctor.

How do I make the best clove tea? Lightly crush 3–5 cloves, pour boiling water over them, cover and let infuse for 8–10 minutes, then strain. Add honey and lemon to taste. Do not boil for a long time, so as not to lose the aromas.

What’s the difference between essential oil and homemade clove oil? Pure essential oil is extremely concentrated and obtained through distillation; it is very potent and must be diluted. Homemade oil, obtained by macerating crushed cloves in a carrier oil, is much gentler and safer for home use.

Do cloves fight bad breath? Yes, thanks to their antibacterial effect, chewing a clove after a meal freshens the breath and combats the bacteria that cause unpleasant odor. It is a trick used for thousands of years.

Why are cloves so expensive? Because the flower buds are picked by hand, one by one, at exactly the right moment, and the tree only bears fruit after many years. The painstaking harvest has always made cloves a luxury spice.

How do I recognize quality cloves? They are whole, dark reddish-brown in color, oily and very aromatic. If, when pressed with a fingernail, they release oil and a strong aroma, they are fresh. Crumbly, odorless ones have lost their properties.