Cloves/ Laung
Here are detailed insights on Cloves / Laung:
General Information
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Botanical Name: Syzygium aromaticum
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Common Names: Cloves, Laung (Hindi), Lavang (Marathi), Grambu (Tamil/Malayalam)
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Family: Myrtaceae
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Origin: Native to Indonesia, widely used in Indian, Asian, African, and Middle Eastern cuisines
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Form: Dried flower buds
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Flavor & Aroma: Warm, pungent, and sweet-spicy, with a strong aroma due to eugenol
Culinary Uses
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Used whole or ground in dishes like biryani, garam masala, curries, and desserts
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Common in pickling, baking, chai (tea), and spiced beverages
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Often tempered in oil or ghee for flavor infusion
Health Benefits
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Dental Health – Eugenol acts as a natural painkiller and antiseptic for toothaches and gum infections
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Aids Digestion – Stimulates digestive enzymes, relieves gas, bloating, and nausea
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Antioxidant-Rich – Fights free radicals, supports immunity and cell protection
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Anti-inflammatory – Useful in treating sore throat, arthritis, and respiratory inflammation
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Blood Sugar Control – Helps manage insulin sensitivity
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Boosts Liver Health – Protects the liver from oxidative stress
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Respiratory Relief – Acts as an expectorant in cough syrups and steam inhalation
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Improves Metabolism – Enhances circulation and boosts metabolism
Nutritional Value (per 100g approx.)
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Calories: ~274 kcal
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Fiber: 34g
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Carbohydrates: 66g
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Protein: 6g
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Rich in: Manganese, vitamin C, vitamin K, calcium, eugenol (essential oil)
