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Determination of purity- In cloves, the extracted cloves are mixed. If there are wrinkles in the clove, then it is the extracted clove. Good cloves do not have wrinkles.
Properties of Clove- It removes pain. Clove has medicinal properties. It gives excitement, removes cramps and stops flatulence. Improves digestion and enhances metabolism. Clove with antiseptic properties prevents rot, and removes infection. Cloves promote the flow of enzymes and speed up the digestion process. Clove has such an aroma that removes bad breath and prevents tooth decay. Therefore, cloves are put in the toothpaste. Clove oil- Clove oil contains components that stabilize blood circulation and keep the body temperature in check. Applying clove oil on the outer skin shows a stimulating effect on the skin. The skin turns red and produces heat.

Headache-
(l) By applying the paste of cloves, the headache stops immediately. Its oil can also be applied.
(2) Grind five cloves and mix them in a cup of water and heat it. When half the water remains, filter it, and drink it after mixing sugar. Take it in the evening and at bedtime, cures headache.

Toothache-
(l) Grind five cloves and squeeze lemon in it and rub it on the teeth, it ends pain.
(2) Boil five cloves in a glass of water and gargle with it three times a day, it ends pain. Applying clove oil on the aching tooth is beneficial in case of toothache.

Dental disease-
Clove should be kept or clove oil should be applied in case of worm in the tooth. Toothache is cured by applying clove oil. If the tongue has been cut after eating betel leaves, then keeping a clove in the mouth cures the tongue.

Cholera-
By giving clove water in cholera, thirst and vomiting will reduce, the vomiting of the pregnant woman will stop by grinding two cloves and licking the pregnant woman with honey. If the pregnant woman has nausea, vomiting, dizziness, grind two cloves and two cardamoms with water and mix it with honey and lick it thrice daily.

Intensity of Thirst-
In case of thirst, put cloves in boiling water and drink. This reduces thirst.

Measles-
Grinding two cloves after measles and taking it with honey cures measles.

Tuberculosis (TB)-Grind two cloves of garlic and mix two spoons of honey and four drops of clove oil in the cough of asthma, etc. Taking it at bedtime is beneficial.

Asthma-
(1)Grindfiveclovesandboilthemin a cup of water, after being slightly warm, mix two spoons of honey and make three parts of it and drink it three times a day. Due to this, the asthmatic phlegm will come out easily, it will relieve the cough.
(2) After roasting two cloves, grind and mix half a teaspoon of honey
and lick it. In this way, taking it three times daily is beneficial.
(3) Chewing two cloves raw and two almonds and eating them in the morning and evening prevents asthma.

Relaxation in breathing-
By keeping cloves in the mouth, the phlegm comes out easily and the foul smell of phlegm gets removed. It also removes the bad smell of mouth and breath.

Cough-
Cough is cured by grinding cloves and pomegranate peels in equal quantity and licking it with a pinch of powdered honey thrice daily. Suck two cloves by roasting them on the pan. Chew it at the end. This will remove the swelling of the throat, give relief to the cough. It cures cough with phlegm (mucus). Due to
this, phlegm comes out easily in spitting.
(l) Baking three cloves, grinding it, and mixing it with warm milk, take it regularly at bedtime, it cures cough.
(2) By grinding equal quantities of cloves and pomegranate peels and mixing half spoon of honey and licking it thrice a day cures cough.

Whooping Cough– After roasting 2 cloves in a fire and mixing it with honey, licking ends cough.

Nausea– Grind 2 cloves and mix it in half a cup of water and drink it, it ends nausea. Nausea is also cured by chewing cloves.
Vomiting-
(l) Grind four cloves and boil them in a cup of water. When half the water remains, after filtering and mixing sweetener according to taste, drink it and sleep on its side. Take four such doses in a day. Vomiting will
stop.
(2) Sucking two cloves after roasting stops vomiting.
(3) Grind two roasted cloves and mix them with honey, it stops vomiting. The anesthetic effect of clove numbs the stomach and throat and stops vomiting.

Pitta fever-
Grind four cloves and dissolve it in water and give it a drink of clove water in Typhoid, it reduces high fever. Boil five cloves in two kilograms of water and filter it after half the water remains. Drink this water regularly. Boil only water and drink it after cooling it.

Authors

  • Mihir Gupta

    Do you know a punjabi who is not a foodie... well I would call
    Myself a health aficionado . Food has an enthusiastic effect on me . Being the younger sibling with various health conditions, I was nurtured in an environment of overprotectiveness. Their concern was rooted in my lower immunity and frequent illnesses and my mother always emphasized a healthy diet, instilling in me the belief that "you are what you eat”.
    This belief was put to the test when I was the only one in my family to contract COVID-19. The isolation was challenging but became a pivotal moment for self-care and introspection. During this period, I leaned heavily on the wisdom imparted by my mother, who shared recipes for nutritious green juices and herbal teas, all sourced from our kitchen garden. I meticulously journaled this experience, recording each meal and its impact on my health.

  • Breathing is not always automatic. I learnt that the hard way.
    Even now, I can recall the harrowing memory from when I was 4: 3 AM, my chest tightening faster than I could explain. My parents rushing to find the nebuliser.
    For most kids, a medicine cabinet is usually a background object. Not for me, though. Ours had a schedule. Steroids. Inhalers. Steam. Nebulisers.
    My missed school days were no longer measured by absences, but by how long it took for my lungs to recuperate. This illness exiled me from the very body my childhood self had once taken for granted.
    But alongside the treatment, I began to notice smaller rituals. Rituals that made the illness feel a little less consuming. The nushkas (home remedies) were endless: adrak wali chai, honey stirred into turmeric or the steam inhalation my mom transformed into a myriad of herbs. My mother never called it nutritional science, but she knew what to make and when.
    When “healthy food” came to my mind, I pictured imported products, expensive superfoods and products in a vocabulary my childhood self could not decode.
    But I looked at my own kitchen.
    Lentils simmering, ginger crushing, yoghurt culturing. Ingredients so familiar, yet so valuable. The more I googled, the more I realised health shouldn’t be hidden behind imported deliveries. Sometimes, it can begin with what’s already waiting on the kitchen counter.
    This realisation became the foundation of Food Thy Medicine for me.
    I met my co- founder in the waiting room of a pulmonologist's clinic, where our shared routines of inhalers and nebulisers made the idea feel less like a project but a conversation we had to continue. Thus, I began contributing to this project during the summers after Grades 9 and 10. What began as an interest in food and health became deeply personal: a way to turn years of dependence on doctors, prescriptions and steroids into a desire to understand the body better. As a co-author, I helped build a platform that makes nutrition information practical, not glamorous.
    The research for my AI ensured isn’t built for a perfect kitchen, rather the half- empty fridge, rushed day and leftovers that people ask “What can we do with this?” It turns familiar ingredients into realistic meal ideas and our research explains what those ingredients contribute nutritionally.
    The point was never to make food mythical but to make useful information feel less daunting and more reliable. It does not replace doctors or medicine: and it shouldn’t. I still take my prescribed medicine. I still live with asthma. But the illness taught me that care doesn’t begin and end at a clinic door and may be found in the ordinary decisions at home. What we cook, what we keep in the fridge and how we care for ourselves between appointments.
    I can’t control every flare up. But I can keep asking better questions, and help more people see possibility in the food around them.

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