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Even through dried herbs and spices are widely available in supermarkets, explore the local spice stores or ethnic markets in your area.
Oftentimes, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness compared to those offered in regular markets.
While for a long time, they were cultivated almost exclusively in Indonesia, today the leading clove-producing region is Zanzibar in Eastern Africa.
A link that takes you to the In-Depth Nutritional Profile for Cloves, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
In animal studies, the addition of clove extract to diets already high in anti-inflammatory components (like cod liver oil, with its high omega-3 fatty acid content) brings significant added benefits, and in some studies, further reduces inflammatory symptoms by another 15-30%.
Clove also contains a variety of flavonoids, including kaempferol and rhamnetin, which also contribute to clove's anti-inflammatory (and antioxidant) properties.
Owing to their sweet and fragrant taste, Chinese courtiers dating back to 200 BC would keep them in their mouths in order to freshen their breath when addressing the emperor so as to not offend him.
Arab traders brought cloves to Europe around the 4th century, although they did not come into widespread use until the Middle Ages when they became prized for their pungent flavor that served to mask the taste of poorly preserved foods.