If you’ve ever cooked an easter Ham, you know cloves. You can find them in dishes like out Patiala chicken, in all Biryanis, and in many aromatic Indian curries. The clove spice is obtained by drying the dark small nail-shaped buds of the clove flower and plays an integral role in Turkish cuisine. It is especially used in sherbets and compotes with its intense taste and dominant smell. Cloves, which are also used in the production of cakes and desserts, are also included in herbal teas such as black tea, consumed by many Turks. Cloves have been one of the strongest known natural antiseptics used in the medical industry for centuries. Cloves increase edema and are good for throat and stomach ailments. It can also be chewed, as it is good for oral health. The dominant smell of cloves is good for tooth and gum pain. They also refresh breath. If you eat onions and garlic, many people in Türkiye pop one of these in their mouths afterward to eliminate bad breath.