It originates from Indonesia, but it was known to the ancient Chinese and Indians long before our era. It only reached Rome and the Mediterranean in the 2nd century AD. During these times, Malay fishermen brought it to Ceylon, from where Arab fishermen transported it to the ports of the Red Sea. Caravans then carried it further to Alexandria and Constantinople.

Cloves are used for flavouring pastries, compotes and drinks, in charcuterie and as an ingredient for meats. They are used when soaking legumes to prevent bloating and are a great addition to winter compotes and mulled wine. They are also a component of liqueurs, used for perfuming cigarettes, and in India and Indonesia, they are part of a betel quid.

Cloves have a pungent taste and a warm nature. They enter the kidney, spleen and stomach meridians. They warm the kidneys and the centre. They are excellent for feelings of cold, abdominal pain and diarrhoea.