Clove - A digestive herb and pain killer
Clove is a spice native to Indonesia but is grown widely across South Asian Countries. Just like other spices, clove is used mainly for culinary purpose. It flavors delicacies across Asian, African and Middle East regions of the world. But apart from being a culinary spice clove also has many distinct features as a herb.
A detailed study on the properties of clove as a digestive herb shows how it works in promoting metabolic activity in the body. To begin with clove aids smooth muscle tissue contraction within the gastrointestinal tract easing the movement of swallowed food. It also increases hydrochloric acid in the stomach to break down food. Further, it helps in expulsion of gas and in preventing the formation of excess gas.
Clove finds mention in many ancient Ayurvedic texts. It has been in use in other East Asian medical practices as well, for over a long time. Clove, particularly clove oil, is used in dentistry as a pain killer and to expel or kill parasitic worms. Clove relieves bad odor in the mouth and sliminess from the oral cavity. So it is not only used as a mouth freshener but also to improve oral health.
Clove according to Ayurveda, is a thirst quencher. It enhances the sensation of taste and invigorates digestive strength. It provides relief to bloating and abdominal colic pain. Like ginger, clove is also useful in treating respiratory disorders. It is often used in the treatment of common cold and asthma and in relieving breathing difficulty. For women, the spice is also helpful in conditions like bleeding disorders and in relieving morning sickness in pregnant women.