The cloves originated in the Moluccas, now part of Indonesia. Thus, cloves have been used as medicine in China since 3 BC.
They are rich in fatty acids, Omega 3, vitamin C, volatile oil eugenol, minerals: manganese, iron, calcium, magnesium and have antiseptic, carminative properties, have antiviral and antibicrobial properties, are a natural anesthetic, have a cardiac tonic effect. They also strengthen the immune system, improve peripheral circulation, soothe toothache, stimulate digestion, fight ENT infections.

Way of ussage:
They are used to season various sweets, in combination with cream or cereals, salads, bakery and pastry products, compotes, rice or semolina with milk.
They can also be consumed in the form of maceration: in the evening add 3-7 minced cloves in a cup of water, cover and leave until morning.
Cloves can also be used to prepare sweets and mulled wine. The sweet cake of the winter holidays cannot be without the taste of cloves.