Latin name: Syzygium aromaticum (Linn.) (Merrill. & Perry.) (Myrtaceae), Caryophyllus aromaticus (Linn.), Eugenia caryophyllata (Thunb.), E. aromatica (Kuntze.)
Sanskrit/Indian name: Lavangaha, Laung
Cloves are used in the cuisine of Asian, African, and the Near and Middle East, lending flavor to meats, curries, and marinades, as well as fruit such as apples, pears or rhubarb. Cloves may be used to give aromatic and flavor qualities to hot beverages, often combined with other ingredients such as lemon and sugar. They are a common element in spice blends such as pumpkin pie spice and speculoos spices.
Due to the bioactive chemicals of clove, the spice may be used as an ant repellent.
They can be used to make a fragrance pomander when combined with an orange. When given as a gift in Victorian England, such a pomander indicated "warmth of feeling."