CLOVE LEAF

Clove oil is one type of essential oil that can be obtained from parts of the clove plant. The oil content in clove leaves ranges from 2-3%. Clove leaf oil has quite a variety of uses, not only for massage oil, but also for cosmetics, food and beverage ingredients, perfumes, pharmaceuticals, even as explosives and shuttle oil. Clove contains essential oils (eugenol, caryophyllene, furfural, vanillin, methyl salicylate, pyrocatechol, methyl ketone, & valeric aldehydes, eugenin, isoeugenitol, isoeugenitin, eugenitin, tannin, mucilage, sitosterol, resin esti, cellulose). , pinene, oleanolic acid, & fixed oil Eugenol is the main bioactive compound of cloves.

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Products that can be produced:

Perfume, toothpaste mix, cooking flavoring, aromatherapy, detergent mix, incense fragrance.

Overview:

Botanical:

Cloves or cloves (Syzygium aromaticum) are aromatic dried flower buds, leaves and stems of the Myrtaceae tree family. Cloves are native to Indonesia, widely used as a spice in spicy dishes in European countries, and as the main ingredient for Indonesian kretek cigarettes. Cloves are grown mainly in Indonesia and Madagascar; it is also cultivated in Zanzibar, India, and Sri Lanka. Cloves generally have a varied harvest season in the producing countries. This plant is the identity flora of North Maluku Province.

A brief History:

The Swiss medical reformer, Philip Aureolus Paracelcus in the 16th century estimated that fragrant plants get their aroma from certain compounds in them. He called it quinta essentia. This hypothesis is the key to the birth of the essential oil industry in Europe. The first production of clove oil is inseparable from the history of Dutch colonialism in Indonesia. In Europe at that time lavender oil was popular, which is an essential oil which is the result of distillation of lavender flowers. Shortly thereafter with the arrival of cloves to Europe, various fragrant plants, including cloves, were distilled to obtain their oil.

Usage History:

Cloves are used in the cuisine of Asian, African, Mediterranean, and the Near and Middle East countries, lending flavor to meats, curries, and marinades, as well as fruit (such as apples, pears, and 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, including pumpkin pie spice and speculaas spices. In Mexican cuisine, cloves are best known as clavos de olor, and often accompany cumin and cinnamon. They are also used in Peruvian cuisine, in a wide variety of dishes such as carapulcra and arroz con leche. A major component of clove taste is imparted by the chemical eugenol, and the quantity of the spice required is typically small. It pairs well with cinnamon, allspice, vanilla, red wine, basil, onion, citrus peel, star anise, and peppercorns.