Laung (Cloves): The Complete Guide – Uses, Benefits & Why Quality Matters

What is Laung (Cloves)?

Laung is the Hindi name for cloves — the dried flower buds of Syzygium aromaticum, an evergreen tree native to the Maluku Islands (Spice Islands) of Indonesia. In India, cloves are grown primarily in Kerala, Tamil Nadu, and Karnataka. They are one of the most potent spices in the Indian kitchen: intensely aromatic, warming, and slightly numbing on the palate due to eugenol, their primary active compound.

Cloves are used whole in tempering and slow-cooked dishes, ground in spice blends, and steeped in chai. They are also one of the oldest documented medicinal spices — used in Ayurvedic, Chinese, and European traditional medicine for centuries.

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Where Do the Best Cloves Come From?

The finest cloves in the world come from Zanzibar (Tanzania), Madagascar, and the original Maluku Islands. In India, Kerala produces the best quality — particularly from Idukki and Wayanad districts, where the same altitude and rainfall that produces exceptional cardamom also creates ideal conditions for cloves.

Quality indicators for cloves:

• Oil content: Premium cloves should contain 15–20% essential oil. Low-quality cloves have been steam-distilled to extract the oil, leaving behind flavourless husks.
• Appearance: Plump, dark brown buds with intact stems. Shrivelled, pale, or stemless cloves indicate poor quality or old stock.
• The float test: Place cloves in water. Premium cloves float vertically (high oil content keeps them buoyant). Cloves that sink horizontally or immediately have low oil content.
• Aroma: Should be intensely aromatic — warm, sweet, slightly medicinal. Flat or faint aroma indicates stale or low-quality cloves.

Culinary Uses of Laung

Biryani and Slow-Cooked Rice

Whole cloves are essential in biryani — they are added to the hot oil at the start of cooking, blooming their eugenol into the fat that then coats every grain of rice. 3–4 cloves per cup of rice is the standard ratio. More than this and the clove flavour becomes medicinal and overpowering. See our Authentic Biryani Masala Recipe for exact quantities.

Masala Chai

1–2 cloves per cup of chai add warmth and a subtle sweetness that balances the bitterness of strong tea. Cloves work synergistically with cardamom and cinnamon in chai — each spice amplifies the others. See our Winter Warming Recipes for the masala chai method.

Garam Masala

Cloves are a key component of garam masala — they provide the warm, slightly sweet, intensely aromatic base note that defines the blend. In Phoran’s 17-spice garam masala, cloves are balanced against cardamom, cinnamon, and black pepper to prevent any single spice from dominating.

Tempering

Whole cloves can be added to the tempering oil at the start of cooking — particularly in rice dishes, dals, and meat curries. They bloom quickly in hot oil, releasing eugenol within seconds. Remove before eating — biting into a whole clove is an intense experience.

Pickling and Preserves

Cloves’ antimicrobial properties make them valuable in pickling. They inhibit the growth of bacteria and moulds, extending the shelf life of pickles and chutneys. A few whole cloves in a pickle jar are both flavour and preservation.

Haldi Doodh and Warming Drinks

A single clove added to haldi doodh (golden milk) adds depth and warmth. It works particularly well in winter drinks where the warming properties of eugenol are a feature.

Health Benefits of Cloves

Dental and Oral Health

Clove oil (eugenol) is one of the most effective natural analgesics for toothache — it is used in dental procedures worldwide as a topical anaesthetic. Applying a small amount of clove oil to a painful tooth provides genuine, documented relief. Chewing a whole clove releases eugenol and has mild antimicrobial effects on oral bacteria.

Antioxidant Activity

Cloves have one of the highest antioxidant capacities of any spice — their ORAC (Oxygen Radical Absorbance Capacity) value is among the highest of any food. Eugenol and other phenolic compounds in cloves are potent free radical scavengers.

Anti-Inflammatory Properties

Eugenol has demonstrated anti-inflammatory effects in multiple studies, inhibiting the same inflammatory pathways as some pharmaceutical anti-inflammatories. Culinary quantities provide lower doses than therapeutic use, but consistent consumption contributes to overall anti-inflammatory intake.

Antimicrobial Properties

Clove oil has documented antimicrobial activity against a wide range of bacteria and fungi. This is why cloves have been used as food preservatives for centuries — the science supports the tradition.

Digestive Support

Cloves stimulate the secretion of digestive enzymes and have carminative properties — they reduce gas and bloating. Chewing a clove after meals is a traditional digestive remedy across South Asia.

How to Use Laung: Practical Tips

• For tempering: Add 2–3 whole cloves to hot oil. They will sizzle and puff slightly within 10–15 seconds. Add your next ingredient immediately — cloves burn faster than most spices.
• For chai: Lightly crush 1–2 cloves before adding to the pot. Crushing releases more eugenol than whole cloves.
• For grinding: Cloves are hard — a powerful grinder or mortar and pestle is needed. Grind in small quantities as ground cloves lose their potency quickly.
• Quantity control: Cloves are potent. 2–3 whole cloves is enough for a dish serving 4. More will overpower everything else.
• Remove before serving: Whole cloves in a finished dish are unpleasant to bite into. Remove them before plating, or warn diners.

Storage

Store whole cloves in an airtight container away from heat, light, and moisture. Properly stored, whole cloves retain good flavour for 2–3 years. Ground cloves lose their volatile oils within 6 months — buy whole and grind as needed.

→ Read: Jeera (Cumin Seeds) Complete Guide
→ Read: Haldi (Turmeric) Complete Guide
→ Read: Saunf (Fennel Seeds) Complete Guide
→ Read: Whole Spices vs Ground Spices

Frequently Asked Questions

What is laung in English?

Laung is the Hindi name for cloves — the dried flower buds of Syzygium aromaticum. Also called cloves, whole cloves, or lavang in Marathi and other Indian languages.

How many cloves should I use in cooking?

2–3 whole cloves for a dish serving 4 people. In biryani: 3–4 cloves per cup of rice. In chai: 1–2 cloves per cup. Cloves are one of the most potent spices — less is more.

Can I use cloves for toothache?

Yes. Eugenol in cloves is a documented topical anaesthetic used in dentistry. Apply a small amount of clove oil directly to the affected tooth, or bite gently on a whole clove. This provides temporary relief — see a dentist for the underlying issue.

What is the difference between whole cloves and ground cloves?

Whole cloves are used for tempering, slow cooking, and infusions. Ground cloves are used in spice blends and baking. Ground cloves are significantly more potent by volume — use ¼ tsp ground for every 3–4 whole cloves a recipe calls for. See our Whole Spices vs Ground Spices guide.

How do I know if my cloves are good quality?

The float test: place cloves in water. Premium cloves float vertically. Low-quality cloves (oil extracted) sink horizontally. Also check aroma — premium cloves should be intensely aromatic when scratched. Plump, dark brown buds with intact stems indicate freshness.