Clove (plant)

Clove, also known as qaranfuul, is a perennial tree with an evergreen canopy belonging to the family Myrtaceae. Its scientific name is Syzygium aromaticum. The spice used commercially is neither a fruit nor a seed, but rather unopened flower buds that are harvested when they turn brown and then dried until they become dark brown.

Cloves are used in cooking, beverages such as tea and coffee, and in the fragrance industry. The sharp and pungent aroma and taste come from natural oils in the wood, primarily a compound called eugenol.

Appearance of the tree

The tree can grow several meters tall, with dense, evergreen foliage of a glossy green colour. The flower buds grow in clusters at the ends of branches. If the unopened flower buds are not harvested, they open into flowers and later develop into small fruits. Consequently, yield depends on correct harvesting time: if delayed, the quality of the spice declines.

Habitat and cultivation

The tree originates from the Maluku Islands in Southeast Asia, specifically in the Maluku region of Indonesia. Its cultivation requires a consistently warm climate, abundant rainfall, and well-drained soil. Today it is grown in several tropical countries in Asia, East Africa, and the Indian Ocean islands. The tree takes many years before it begins producing regularly.

Uses

In cuisine, cloves are added to meat, rice, and stews, as well as to spice mixtures such as masala. In East Africa and Somalia, it is common to add small amounts to tea or coffee, and to use them when making mixed spice preparations. The oil extracted from the buds and foliage is used in perfumery, soap, and oral hygiene products.