Which tree is the source of the spice cloves?

The clove tree is the source of the spice cloves. Its scientific name is Syzygium aromaticum, an evergreen tree in the myrtle family, Myrtaceae, native to Indonesia’s Maluku Islands, historically known as the Spice Islands.

A clove is not a seed or a piece of bark: it is a dried, unopened flower bud. The buds are harvested when they turn from green to pinkish or crimson, then dried until they become the familiar dark brown, nail-shaped spice. The word “clove” ultimately relates to the Latin clavus, meaning “nail.”

For centuries, cloves were restricted naturally to a small group of Moluccan islands. Their rarity made them valuable in long-distance trade, and the Dutch East India Company attempted to control the clove trade during the 17th century. Clove cultivation later spread to places including Madagascar, Tanzania, Sri Lanka and the Comoros.

The clove tree should not be confused with the curry tree, bay laurel or allspice tree. Cloves have a distinctive warm aroma largely associated with eugenol, which also contributes to their use in dentistry, fragrances, toothpaste and traditional preparations.