Clove (Syzygium aromaticum) isn’t just for gingerbread or mulled wine. For centuries, it’s been celebrated in traditional medicine, praised for its intense aroma, and cherished in cooking. Here’s why I adore it:
Rich in antioxidants – Thanks to eugenol, clove helps your body fight oxidative stress.
Naturally anti-inflammatory – It can soothe inflammation from the inside out.
Antimicrobial power – Helps fend off unwanted bacteria.
Potential blood sugar support – Research suggests it may help your body use insulin more effectively.
The taste? Warm, spicy, and just a bit sweet — like cinnamon’s bolder cousin who isn’t afraid to take center stage.
