Cloves or Laung are the immature unopened flower buds of a tropical tree. Their flavour can be termed as sweetly pungent, astringent and strongly aromatic. Moreover, this ancient culinary spice is used in cuisines all over the world. Apart from food, it is used for flavoring some wines and alcoholic beverages as well. Cloves(Laung, Lavang) are an excellent source of vitamins and minerals.
Common Names :-
Hindi – लवंग/लौंग lavaṃg (lavang) / lauṃg (laung)
Marathi – लवंग (lavaṃg, lavang)
Gujarati – લવિંગ
Tamil – கிராம்பு / இலவங்கம் (kiraambu / ilavangam)
Malayalam – ഗ്രാമ്പു / കരയാമ്പു (grampu / karayampu)
Telugu – లవంగం
Kannada – ಲವಂಗ (lavaṃga, lavanga)
Bengali – লং / লবঙ্গ (lông /lôbonggo)
Odia – ଲବଂଗ (labanga)
Urdu – لونگ
Other Common Names:- Mother cloves, clovetree, Gewürznelken (German), lavanga (Sanskrit), Kryddernellike (Danish), clous de girofle (French), clavo (Spanish), chouji (Japanese), lang (Hindi).
Chances are, when you think of cloves (Syzygium aromaticum), you think of the many foods flavoured by this distinctive spice. But did you know there’s a lot more to this simple seasoning than meets the eye? Clove isn’t just another spice in your spice cabinet – it’s also a powerful health supplement with a wide variety of uses and applications. This article will help you understand the secret life of cloves, from their ancient trip along the spice route to their modern-day use as a healing compound.
Cloves(Laung, Lavang) are an excellent source of magnesium, phosphorous, potassium, calcium, iron, zinc and sodium, vitamins found in cloves include vitamin A, vitamin C, vitamin D, vitamin E, vitamin B6, vitamin B12, thiamin, riboflavin, niacin and folate.
Used often in Ayurvedic medicine, cloves are anti-fungal, antibacterial, antiseptic and analgesic. They’re packed with antioxidants and are good sources of minerals (especially manganese), omega-3 fatty acids, fiber and vitamins.