Cloves (Laung)

Where are these cloves sourced from?

Our cloves are sourced from Kerala (Kottayam district) and the Nilgiris in Tamil Nadu — India's two main clove-growing regions. The cloves are hand-picked while still unopened (the true high-quality stage), sun-dried for 4–5 days, and sorted to remove broken stems. Each clove is plump, dark brown, and releases oil when pressed with a nail.

How do I test if cloves are fresh and high quality?

Press a clove with your fingernail — fresh, high-eugenol cloves release a tiny amount of oil and leave a mild stain. Also, drop a clove into a glass of water — fresh cloves sink or float vertically with the head up; old, dried-out cloves float horizontally because they have lost their oil.

How many cloves can I safely eat per day?

2–3 whole cloves per day is considered safe and beneficial. Cloves are extremely potent — a small amount provides significant antioxidant benefit. More than 5 per day, or consuming clove oil directly, can be harmful because the eugenol compound is very strong in high doses.

Can cloves help with toothache?

Yes — this is one of the oldest home remedies in Indian households and is backed by science. Eugenol, the main compound in cloves, is a natural anaesthetic and antibacterial. Place a whole clove near the aching tooth and bite gently to release the oil. It provides temporary relief but you should still see a dentist.

How should I use whole cloves in cooking?

Add 2–3 cloves at the tempering stage (tadka) of biryani, pulao, curries and garam masala. For dal and tomato rasam, add cloves with other whole spices at the start. Remove them before serving if preferred — biting into a whole clove releases a very intense flavour. Always store in an airtight jar.