Laung (clove) is a globally known Indonesian-originated spice for extended nutritional and medicinal values. It has been used since eternity by mankind to avoid bad breath. Including several other benefits, dry form clove and clove powders use to treat digestion, nausea, and flu, etc. It is a spice often use in the cold seasons globally to maintain body temperature. The eugenol oil which is a major component of clove contains antiseptic values and fights bacteria, fungi, and several viral diseases.
Within foods, clove is a spice with an identifiably different aroma and taste that makes food digestible as well as tasty. Highly filled with antioxidants, cloves contain several health benefits including healing. They not only add aroma and taste to the foods but also serve as one of the best nutrients across the world. They are the major food ingredients to seek the desired taste and aroma in our every day cooked foods. Laung cloves and powder use for food and medicinal treatments since times immemorial.
With several other discoveries in foods, humans during evolution, have discovered and understood the uses of natural laung cloves in their foods. Regarding the understanding of benefits, several scientific studies have proved that these spices, among several other benefits, are used as the best pain relievers for mankind, pains incurred by several diseases and inflammations. Dried laung (cloves) create a balance between the biochemical components in the human body to keep the health chart intact.