Clovesare the inflorescence of the species Syzygium aromaticum (L.) Merrill et. Perry (synonym of Eugenia caryophyllata) which belongs to the Myrtaceae family. Cloves are primarily collected as unopened flower buds borne in clusters, which are then dried to produce the familiar commercial spice.

The volatile oils extracted from cloves are produced from the buds by hydro-distillation.

Scientific studies have shown that clove oil can be used as an antibacterial, antifungal and antiseptic agent; it is also good for the digestive function by regulating gastrointestinal motility and gas elimination and is also good for the nose and throat by having a balsamic effect and acting as an antioxidant.

The properties of the oil are due to the presence of numerous monoterpenes and sesquiterpenes, including the bioactive compound β-caryophyllene (BCP).