Clove

The use of clove in whole or ground form is mainly for culinary purposes and as a flavouring agent in food industry. Its flavour blends well with both sweet and savory dishes. It is highly valued in medicine as carminative, aromatic and stimulant. In indonesia, the lion share of production is consumed in production of ã�â¢ã¯â¿â½ã¯â¿â½kretekã�â¢ã¯â¿â½ã¯â¿â½ . The antiseptic and antibiotic properties of clove oil are used in medicine especially in dentistry, oral and pharyngeal treatments. It has wider applications in preparations of toothpaste and mouthwashes, soaps and perfumes. It is also reported to help diabetics in sugar assimilations
arabic : kabsh ,qarunfil chinese : ding xiang french : clou de girofle indonesian : cengkeh german : nelke