Kerala Cloves 1st Quality (लौंग)

What are cloves?

Cloves (Syzygium aromaticum) are the dried unopened flower buds of an evergreen tropical tree. Known as Laung (लौंग) in Hindi, Grambu in Malayalam, and Krambu in Tamil, cloves are one of humanity’s oldest spices — traded since the Han Dynasty and prized across Asia, Arabia and Europe for over 2,000 years.

Why Kerala Cloves are different

Our cloves are hand-picked just before the bud opens — the moment of peak eugenol concentration (14-20%, the highest of any spice). The buds are sun-dried on clean yards for 5-7 days until they turn the characteristic deep reddish-brown. We hand-sort to remove headless or broken buds, keeping only the premium 1st quality grade.

Culinary uses

• Biryanis, pulao, nihari, korma — 4-6 whole cloves in the tempering

• Masala chai — 2-3 cloves per pot

• Garam masala blends — a core ingredient

• Mulled wine, hot cider, spiced rum

• Pickling spice, hams, pâtés, apple pie, gingerbread

• Kerala meen curry, egg roast, fish masala

Traditional health uses

Cloves are the richest known natural source of eugenol — a compound with recognised analgesic, antiseptic and antioxidant properties. Classical uses include:

• Toothache relief: a single clove held against the gum (the eugenol numbs pain)

• Digestion: 1-2 cloves chewed after heavy meals

• Sore throat: warm water gargle with clove infusion

• Breath freshener: traditional chew in South Indian households

How to use and store

For maximum aroma, add whole cloves early in the cooking process — the hot oil releases their oils. Grind only what you need, as powdered cloves lose aroma within 2 months. Store whole cloves in an airtight glass jar away from heat; stored properly they stay potent for 18-24 months.

Product details

• Scientific name: Syzygium aromaticum

• Names: Grambu / Karayampoo (Malayalam), Laung / लौंग (Hindi), Krambu / Lavangam (Tamil), Lavanga (Kannada, Sanskrit), Lavangalu (Telugu)

• Origin: Kerala, India

• Form: Whole dried flower buds

• Grade: 1st quality, hand-sorted

• Processing: Sun-dried, unfumigated

• Net quantity: 100g

• Diet type: Vegetarian

• Shelf life: 12 months from packing date

• Storage: Airtight container, cool dry place

Frequently asked questions

What are cloves called in Hindi, Malayalam and Tamil?

Hindi: Laung (लौंग). Malayalam: Grambu or Karayampoo. Tamil: Krambu or Lavangam. Kannada: Lavanga. Telugu: Lavangalu.

How many cloves should I use per day?

Culinary use: 3-6 cloves per dish. Chewing for digestion: 1-2 cloves after a heavy meal. Avoid more than 4-5 g (around 30 cloves) in a day — high doses can cause stomach upset.

What is 1st quality clove?

1st quality means hand-sorted, whole buds with the head intact, uniform dark brown colour, no broken stems or headless “clove heads.” The highest commercial grade used in premium spice blends.

Can I use cloves for toothache?

Yes — this is a classical Ayurvedic remedy. Place a single clove against the aching tooth or gum; the eugenol provides temporary numbing. See a dentist for persistent pain.

How long do whole cloves stay fresh?

Whole cloves retain aroma for 18-24 months in an airtight container away from heat and sunlight. Ground cloves lose aroma within 2-3 months.

What is the difference between clove bud and clove stem?

Cloves are the flower buds (what we sell). Clove stems (the thin woody stalks) are sometimes sold as “clove stems” at a lower price but have 1/4 the eugenol content and far less aroma. Avoid any pack that looks sticky or mostly stems.

Can cloves be used daily?

Yes — in culinary quantities (2-6 cloves per meal), daily use is safe and traditional. Pregnant women and those on blood-thinning medication should consult a doctor before using high doses.