Black Clove is commonly used as a spice in cooking, particularly in savory dishes, desserts, and beverages. They have a strong, pungent aroma and a warm, sweet, and slightly bitter taste. The cloves are often used whole or ground in dishes such as curries, stews, soups, rice dishes, baked goods, and mulledwine orcider. These are widely used in various cuisines around the world, including Indian, Middle Eastern, and Indonesian cuisines. They contain compounds like eugenol, which has antioxidant, anti-inflammatory, and antimicrobial properties. Black Clove can also be used in traditional medicine to alleviate toothaches, aid digestion, and relieve respiratory issues.