The value of gold is intricately linked to global economics. Yet, several centuries ago, a tiny aromatic spice was literally worth its weight in gold throughout Europe. Now, new research reveals that this inexpensive household spice contains remarkable benefits for our health and longevity --- worth much more than gold! If you guessed that this spice is clove (known to aromatherapists by its Latin binomial, Eugenia caryophyllata), you would be correct. The humble little cloves that we recognize embellishing a roast ham or a decorative Christmas orange ornament were for centuries the central player in dramatic economic negotiations all along the famed Silk Road trade route.
The word ‘spice’ itself is derived from the word ‘species,’ meaning ‘kinds of goods.’ Along with other spices --- cinnamon, cassia, nutmeg, mace, cardamom, ginger, star anise, pepper and saffron --- cloves were highly sought after for their medicinal, culinary and aromatic properties. Both cloves and cinnamon bark were so much in demand that the greatest navigators of the 15th. and 16th. centuries forged trade routes to new worlds to obtain them, backed by the huge fortunes of wealthy merchant traders and European royalty. Centuries before, the medical traditions of both China and India had integrated spices --- particularly clove and cinnamon --- into their pharmacopeias. Over the ages that followed, these precious spices became the focal point of wars, turmoil, and famous expeditions before emerging as superstars of healing, medicine, and tradition.
Cloves are indigenous to the Moluku Islands in Indonesia (known as the ‘Spice Islands’) and were introduced into the Middle East around 1800 BCE. Their name originates from the Latin ‘clavus’ or French ‘clou’ meaning ‘nail.’ In historic herbalism, through an ancient philosophy known as the ‘Doctrine of Signatures,’ the appearance of a clove was likened to a human tooth, and cloves and clove oil have been used for centuries to treat all types of tooth and gum problems. Eugenol, the major component of clove oil, is still used around the world to numb the pain of dentistry procedures and for preventive maintenance afterwards to heal and keep gums and teeth bacteria-free.
The anodyne (painkiller) eugenol makes up 72 – 90% of clove oil. Other constituents include methyl salicylate (another painkiller), vanillin, tannins, terpenoids, flavonoids, sesquiterpenes including beta-caryophyllene, and several plant sterols which have additional pain-relieving and anti-inflammatory qualities. Clove oil has numerous powerful medicinal properties in addition to being a natural analgesic --- it is anti-viral, anti-fungal and anti-bacterial, and can help alleviate stomachache, headache and earache. Clove oil used topically in an oil, gel or lotion also contains compounds that stimulate blood circulation and act as an anti-spasmodic, making it very helpful in the treatment of leg cramps and nighttime muscle spasms.
In recent years, scientists have begun studying clove oil and validating its historic medicinal uses. A Japanese study focused on clove’s remarkable activity as an antioxidant and lipoxygenase inhibitor, emphasizing the spice’s free radical-quenching and anti-inflammatory properties. Another study at Alagappa University in India showed that clove oil completely destroyed salmonella bacteria by disrupting their cell membranes. A third study conducted at the University of Porto in Portugal found that clove oil exhibited considerable anti-fungal activity against the wide range of fungi tested, including candida, aspergillus and fluconazole-resistant fungi strains, making clove oil a potent natural weapon against health-destroying organisms.
Cinnamon is another spice that shares a lengthy history and many similarities with clove oil. Cinnamon (Cinnamomum zeylanicum) is native to Sri Lanka and was introduced to Egypt before 2000 BCE. Mystery and fantastic stores surround its origins, as spice merchants endeavored to maintain their silent monopoly on the supply of the aromatic tree bark. Arab traders brought cinnamon to Europe, and after the discovery of Sri Lanka by the Portuguese, the Dutch and then the British controlled the cinnamon trade. Cinnamon oil is obtained by pounding the tree bark, soaking it in seawater, and then distilling it. Its characteristic sweet and fragrant aroma comes from its major chemical cinnamaldehyde, which constitutes 60% of the essential oil.
Like clove, cinnamon contains beta-caryophyllene and eugenol, and so exhibits similar pain-relieving and antioxidant qualities. One of the most exciting developments of recent years is the discovery that cinnamtannin B1, a constituent of cinnamon, has significant pharmacological effects in the treatment of type 2 diabetes and insulin resistance. Cinnamon provides excellent support for sugar and fat metabolism, helps maintain healthy blood sugar levels and contributes to healthy circulation and heart function. In addition to its value in diabetes care, cinnamon is also a remarkable antioxidant. A teaspoon of powdered cinnamon has more antioxidant power than a full cup of pomegranate juice and has one of the highest ORAC (Oxygen Radical Absorbance Capacity) values at 267,536 per 100 gr. (topped only by raw sumac bran at 312,400 and the winner: ground cloves at 314,446.)
During the winter season, essential oils distilled from spices such as clove, cinnamon, nutmeg, anise and pepper have a stimulating and warming effect, protecting against bacteria and viruses and boosting the immune system. Topically, when correctly formulated into a lotion, oil or gel base, clove and cinnamon oils provide pain-relieving, anti-bacterial and anti-inflammatory benefits, relieve muscle cramps and improve circulation. This season, spice up your health: it’s more valuable than gold!
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