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Cloves are the dried flower buds of the Syzygium Aromaticum tree. For years, cloves have widely been used not only as a spice but also as a medicine for many ailments. It was traditionally used for curing tooth decay, digestive issues, bad breath, and even as an aphrodisiac. Cloves, besides lending a fragrant aroma to foods like biryani, dal, curries, soups and tea, display a superb nutritional profile, comprising numerous essential vitamins, minerals, as well as dietary fibers. They are inherently low in calories, making them ideal for weight loss, besides supplying ample amounts of fibers, to facilitate smooth digestion. Cloves are a rich source of manganese, a key trace mineral for optimal brain functions and strengthening bones, along with calcium and phosphorous. Cloves also contain a plethora of compounds with potent antioxidant properties, namely vitamin C, vitamin E, eugenol, flavonoids and gallic acid, which eliminate harmful free radicals from the body. This averts the risk of bolsters immunity, ensures optimal metabolism and promotes healthy skin and hair. Cloves have been an integral part of Indian kitchens since time immemorial, for their overpowering minty aroma and subtly spicy flavour, in addition to the myriad health benefits they confer. Cloves, also called “Laung” or “Lavanga” in India, are used in traditional desi recipes either as the whole bud or ground into a fine powder. Clove powder or dried buds are also added to teas, warm beverages and desserts, to complement the sweet taste of sugar, honey, jaggery. Clove is used in small amounts to prepare pulao, biryani, as well as dals, meat curries and soups, for their invigorating fragrance and mildly tangy taste.