CLOVE (KANYAKUMARI GI TAGGED)

Kanyakumari Clove Uniqueness

High Concentration of Essential Oil.
High content of Eugenol Acetate.
Characteristic Aroma & Rich Flavour.
Strong Antioxidants Properties.
Highly Valued for its Culinary and Medicinal use.
Kanyakumari based cloves are valued for its culinary use and medicinal properties, is one of the prominent spice crop cultivated at Maramalai, Karumparai, Vellimalai, and other hills in the Western Ghats of Kanniyakumari district. Accounting for almost 65 per cent of the State’s total production, these cloves are the latest locally-grown agricultural produce to receive the Geographical Identification (GI) tag.
While the typical volatile oil content is about 18 per cent in cloves, here it ranges between 19 to 21 per cent. Moreover, Kanniyakumari cloves are thick compared to those from other regions. The bud and its oil are also used in the pharmaceutical and perfume industries
The spice is the dried unopened flower buds of the tree, Syzygium Aromaticum. It takes about eight years to harvest the unopened bud.