Organic Laung (Clove), Dubdengreen (50gm)

For thousands of years, cloves have been used in India and China, not only as a condiment but also as medicine for many ailments. It is commonly known as laung' in India.

It is a highly prized and popular spice due to its sweet, aromatic, and pungent flavour. Chewing cloves has been common practice since earlier days as it releases the oil and freshens the breath. Dating back to 200 BC, Chinese courtiers kept cloves in their mouths to freshen their breath, so as not to offend the emperor when addressing him. In the Middle Ages, cloves were used to mask the taste of poorly preserved food.

Cloves are the unopened aromatic flower buds of the evergreen clove tree. Structurally each clove bud consists of a long calyx that terminates into four spreading sepals and four unopened petals. The four closed petals form into a small ball at the centre in which the essential oil eugenol is there, which gives each clove its sweet aroma.

Cloves are native to the Spice Islands of Indonesia, where they were exclusively cultivated for thousands of years. During that time, the supply was kept low and the demand high, which lead to cloves being traded like gold. Then in the late 1700s the seeds of the clove tree were stolen and brought to Zanzibar in Eastern Africa, which is now the world's leading producer of cloves. Other cloves producing regions today are India, Madagascar, Sri Lanka, and Tanzania.

Cloves can be used whole or crushed. It is well known for its culinary and medicinal qualities.