The clove from the ham and the holiday punch, brewed for a toothache, a sore throat, or a congested chest. One of the most antioxidant-dense spices on earth.
Clove studded the holiday ham and the orange pomander, and clove oil on a cotton ball was the go-to for a child's aching tooth when the dentist was out of reach — a reality of dental-care deserts in Black communities. Brewed as tea, it carries that toothache-and-cold tradition into the cup.
Clove is overwhelmingly composed of eugenol, a potent natural anesthetic and antiseptic — the reason clove oil is the classic folk treatment for toothache, numbing the nerve and killing oral bacteria. Eugenol and the spice's high polyphenol load (clove has one of the highest antioxidant values of any food) give it strong antimicrobial and anti-inflammatory action, supporting the immune response in colds and sore throats. Beta-caryophyllene adds anti-inflammatory effects through the CB2 receptor, and early evidence suggests clove supports blood-sugar control. A warm clove tea soothes throat and chest while the eugenol works against the infection.
Steep 4-6 whole cloves (lightly crushed) in hot water for 8-10 minutes, covered. Strain. Add cinnamon, ginger, and honey for a cold-and-flu tea. Clove is strong — do not overdo the count.
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