(C) Nikita Avvakumov

Cloves

Cloves (Syzygium aromaticum) are the aromatic dried flower buds of a tree in the family Myrtaceae. They have been consumed in Asia for more than 2,000 years. Owing to their sweet and fragrant taste, Chinese courtiers dating back to 200 BC would keep them in their mouths in order to freshen their breath when addressing the emperor so as to not offend him. Cloves are native to Indonesia and used as a spice in cuisines all over the world. Cloves are harvested primarily in Indonesia, Madagascar, Zanzibar, Pakistan, and Sri Lanka; they are also grown in India under the name Laung. Clove contains significant amounts of an active component called eugenol, which has made it the subject of numerous health studies, including studies on the prevention of toxicity from environmental pollutants like carbon tetrachloride, digestive tract cancers, and joint inflammation.

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