Premium Kashmiri Laung – Whole Aromatic Cloves | Antimicrobial & Warming Spice

Description

Cloves have the highest ORAC antioxidant score of any spice tested — higher than cinnamon, turmeric, or any other commonly used culinary spice. This is remarkable for an ingredient used in tiny quantities, but it reflects the extraordinary concentration of bioactive compounds that make cloves so medicinally significant across every traditional healing system that has encountered them.

Our Premium Kashmiri Laung are whole cloves selected for their characteristic dark colour, full-headed shape, and the oil content that gives premium cloves their immediate, powerful aroma. Good cloves should produce a small amount of oil when pressed with a fingernail — a simple test of freshness and quality that our cloves consistently pass.

Eugenol — the primary bioactive compound — is responsible for most of cloves’ remarkable properties. It is a natural antimicrobial active against a broad spectrum of harmful bacteria and fungi. It is a potent anti-inflammatory, reducing prostaglandin synthesis in a mechanism similar to non-steroidal anti-inflammatory drugs. It is a natural local anaesthetic — the reason clove oil has been used in dentistry for centuries to relieve toothache.

In cooking, cloves provide a warming, slightly sweet, intensely aromatic depth to biryanis, slow-cooked meat dishes, masalas, and rice preparations. They are powerful — 2–3 whole cloves in a biryani for 6 people is typically sufficient. Overuse creates a medicinal, overpowering flavour that overwhelms everything else. Whole cloves can be removed before serving if preferred.

Storage Instructions
Store in an airtight container in a cool, dry place. Keep whole until use.

Key Features

• Premium whole Kashmiri cloves (laung)
• Highest antioxidant score of any spice
• Eugenol — powerful antimicrobial and anti-inflammatory
• Natural anaesthetic properties
• Essential for biryanis and meat dishes
• Use sparingly — very potent
• Hygienically packed