Description & Distribution 
Indigenous to the Moluccas islands of Indonesia, clove is among the oldest spices. This spice was well known in Europe by 12th century AD. It was introduced into India by East India Company during early 19th centuary. 


Clove is the dried, unopened flower bud of a medium sized, slow growing, handsome evergreen tree. Clove clusters are plucked by hand when the buds are fully developed with a pronounced pink flush and then dried over several days in the sun. The leaves and unopened flower buds including stalks yield essential oil.


Cloves are characterized by a pungent, warm and sweet aroma. It leaves a lasting numb sensation in the mouth when bitten alone.

Besides India, clove is produced in Indonesia, Madagascar, Sri Lanka, Tanzania and Malaysia. 

The major clove producing states in India are Karnataka, Tamil Nadu and Kerala where climate and soil condition is ideal.

The tree flourishes only in tropical moist climate.

The propagation of clove is usually by seed.

Harvest season: Sep to Oct in plains
Dec to Feb in hills
Marketing season: Nov to April

Uses
Cloves are mainly used in a variety of food specialities either in whole or in powdered form. It is an active ingredient of 'garam masala and biryani'. It also goes into the making of beverages, medicines, cosmetics, perfumery and toiletries.

In addition it is used as a food preservative.It is often used with pan for chewing after meals and in tooth pastes as a fragrant mouth refreshner. Valued for its antiseptic and antibiotic, it is used in dentistry. It is also an immediate remedy for tooth ache.It controls the activities of sebaceous glands and is also used to cure acne.

Clove oil is used as a local pain reliever.

Export
The production of Indian clove is limited and to meet internal demand, large quantities are imported. Derivatives like clove oil and oleoresin are exported from India.