Laung | Clove | लौंग

What Is Laung (Clove)?

Laung is the sun-dried flower bud of the clove tree, a tropical evergreen native to the Maluku Islands (Spice Islands) of Indonesia, now also cultivated in India, Sri Lanka, Tanzania and Madagascar. The buds are harvested before they open, then dried until they turn dark brown. Their distinctive nail-like shape and intensely aromatic, slightly numbing taste come from eugenol — the primary bioactive compound found in both the bud and the stem. In Ayurveda, Laung is classified as Katu (pungent), Tikta (bitter) and Ushna (heating in potency), making it a Kapha- and Vata-pacifying herb used in formulations for respiratory, digestive and oral health.

Names in Other Languages

How to Identify Genuine Laung (Clove)

• Shape: A genuine dried clove bud has a distinctive nail-like form — a compact rounded head (the flower bud) on a short, thicker stem. Broken or headless stems are an inferior product.
• Colour: Dark reddish-brown to almost black. Pale brown or grey cloves have lost their essential oil content and are old or poorly stored.
• Aroma: Strongly aromatic, warm and spicy — unmistakable. Low-aroma cloves have degraded eugenol and are not worth buying for therapeutic use.
• Float test: Place cloves in water. Fresh, eugenol-rich cloves will float vertically (bud up, stem down) due to oil concentration in the head. Cloves that float horizontally or sink quickly have lost essential oil.
• Nail press test: Press a fingernail into the stem — a small amount of oily liquid should ooze out. No oil = old, dried-out clove.
• Taste: Intensely warm, pungent and mildly numbing on the tongue — this is eugenol. Tasteless or purely bitter cloves are adulterated or degraded.

Traditional Uses

Laung has been used in Ayurveda, Unani and traditional systems across Asia for centuries. The PMC/NIH review (Syzygium aromaticum: a precious spice, 2013) documents multiple traditional applications rooted in its antimicrobial and antioxidant constituents.

• Oral health: Laung is Ayurveda's primary herb for the mouth — traditionally used in tooth powders (danta churna), mouth rinses and to support healthy gums. Chewing a clove is a traditional practice for fresh breath and mild gum discomfort. The Dhanyawad Cough Syrup also contains warming herbs that support the throat.
• Toothache relief: Eugenol from clove oil has been used traditionally — and is now incorporated in dental preparations — for temporary relief of tooth and gum discomfort. Place a whole clove against the affected area as a traditional first-response measure.
• Respiratory support: Laung's warming, expectorant properties are traditionally used in kadha and decoctions for cough, cold and mild respiratory congestion. Classically indicated in Kasa (cough) and Pratishyaya (cold) conditions.
• Digestive support: Laung is used in Trikatu and other classical formulas for stimulating digestion, reducing bloating and flatulence, and supporting appetite. It may help with mild nausea. See our Trikatu Powder page for a related formula.
• Antimicrobial properties: Eugenol has demonstrated activity against a range of bacteria and fungi in laboratory studies (PMC 2013). Traditional use in food preservation and wound care draws on these properties.
• Warming and circulation: As a Ushna virya (heating) herb, Laung is traditionally believed to support circulation, reduce Kapha accumulation and warm the body in cold and damp conditions.

These are traditional uses. Laung is a culinary spice and herbal ingredient; it is not a medicine and does not treat or cure any disease.

How to Use Laung

• Clove water (Laung ka pani): Soak 2–4 whole cloves in a glass of water overnight. Drink the water in the morning on an empty stomach. This is the most popular current method for digestive and general wellness support.
• Clove tea (Laung chai): Add 2–3 whole cloves to a cup of water or milk, bring to a gentle boil for 5 minutes, strain and drink warm. Add ginger and cinnamon for enhanced warming effect. 1–2 cups per day.
• Chewing raw clove: Place 1–2 whole cloves in the mouth and chew slowly, especially after meals. A traditional practice for fresh breath and oral health.
• In cooking (kadha/masala): Laung is a standard spice in garam masala, biryani, chai masala and Ayurvedic kadha. Cooking activates the warming properties and tempers the sharpness of raw eugenol.
• For toothache (traditional first aid): Place a whole clove or a small cotton pellet moistened with a drop of clove oil directly on the affected tooth or gum. This is a temporary measure — see a dentist for persistent tooth pain.
• Typical amount: 1–3 whole cloves per day is a common traditional dose for adults. Do not exceed 5–6 cloves daily over extended periods.

Product Details

Safety and Precautions

• Eugenol sensitivity: Clove oil and whole cloves contain high levels of eugenol, which can cause irritation to the mouth, gums and stomach lining if used in excessive amounts. Use within traditional culinary and herbal amounts (1–3 cloves per day).
• Blood thinning: Eugenol has mild anticoagulant properties. People taking blood-thinning medications (warfarin, aspirin, heparin) should consult their doctor before taking cloves regularly as a supplement — do not stop prescribed medication.
• Diabetes medication: Some evidence suggests cloves may influence blood sugar levels. If you are on diabetes medication (insulin or oral hypoglycaemics), consult your doctor before regular supplemental use — monitor your levels and do not adjust your medication without medical guidance.
• Pregnancy and breastfeeding: Occasional culinary use in cooking is generally considered safe. Avoid concentrated clove supplementation or clove oil during pregnancy without medical guidance.
• Children: Use only in small culinary amounts for children. Clove oil is not suitable for young children — consult a doctor or paediatric Ayurvedic practitioner for any medicinal use in children under 12.
• Topical clove oil: Undiluted clove essential oil is very strong and can cause burns and sensitisation if applied to skin or gums without dilution. Always dilute in a carrier oil. Whole cloves used topically are safer.

See a doctor for persistent toothache or gum pain (these require dental evaluation, not herbal first aid), ongoing digestive discomfort, persistent cough or respiratory symptoms, or any concern you cannot explain. Laung supports mild complaints in traditional use; it does not replace professional dental or medical care.

Frequently Asked Questions

What happens if we eat a clove daily?

Eating 1–3 whole cloves daily is a traditional practice generally considered safe for healthy adults. It may support fresh breath, digestion and oral health. Consistent daily use over long periods at higher amounts is not recommended due to eugenol's effects on the stomach lining and blood clotting. Keep to 1–2 cloves and consult your doctor if you are on any medication.

What are the 5 main traditional uses of cloves?

Laung is traditionally used for (1) oral health and fresh breath — the most traditional use in Indian Ayurveda; (2) digestive support — reducing bloating and stimulating appetite; (3) respiratory support — in kadha for cough and cold; (4) temporary toothache relief via eugenol's mild numbing effect; and (5) antimicrobial use in food preservation and traditional wound-care preparations.

Is it okay to drink clove water every day?

Drinking clove water (2–4 cloves soaked overnight) daily for short to medium periods is a traditional practice widely followed in India and is generally considered safe for healthy adults. Extended daily use at higher concentrations is less studied. People with peptic ulcers, blood-clotting conditions, or who are pregnant should consult a doctor before making it a daily habit.

How many cloves per day is safe?

Traditional use suggests 1–3 whole cloves per day is a reasonable daily amount for adults. Healthline and PharmaEasy reference similar amounts. Avoid consistently exceeding 4–6 cloves per day over extended periods — excess eugenol can irritate the stomach and may interact with blood-thinning medications. Children should not take cloves medicinally without a doctor's guidance.

Can I take cloves morning or night?

Both times are used traditionally. Clove water in the morning on an empty stomach is the current popular method for digestive and metabolic support. Chewing 1–2 cloves after dinner or at night is a traditional practice for fresh breath and oral health. Clove tea is soothing any time of day. Either timing is fine — choose the one that fits your routine.

Are cloves safe for kidneys?

In normal culinary and traditional amounts (1–3 cloves per day), cloves are not known to harm healthy kidneys. However, if you have pre-existing kidney disease or are on medication for kidney-related conditions, consult your doctor before taking cloves regularly as a supplement. Do not self-medicate kidney conditions with herbal preparations — always work with your doctor.

What is the difference between Laung and Javitri?

Laung (Clove) is the dried flower bud of Syzygium aromaticum — intensely pungent and numbing, primarily used for oral health, digestion and as a spice. Javitri (Mace) is the dried lacy aril of the nutmeg fruit (Myristica fragrans) — more subtly aromatic and warm. Both are important Ayurvedic warming spices but from entirely different plants. See our Javitri (Mace) page for comparison.

Can cloves help with bad breath?

Yes — chewing 1–2 whole cloves is one of the oldest and most widely used traditional remedies for bad breath (halitosis) in Indian pansari practice. Eugenol in clove has antimicrobial properties that may temporarily reduce the bacteria responsible for mouth odour. It is a safe, natural, immediate solution. For persistent bad breath, consult a dentist — it may indicate an underlying oral health issue.

Information reviewed by Vaidya Ravinder Arora (40+ years), Dhanyawad Ayurved Vatika, Dwarka, New Delhi. Traditional uses only; not medical advice.