Exploring the Safety: Is it Safe to Eat Raw Cloves?

October 12, 2025 •

4 min read

Clove is a potent spice, and while small quantities add warmth to many recipes, consuming raw cloves in higher amounts poses significant health risks. The key lies in understanding the compound that makes cloves so powerful: eugenol.

Quick Summary

This article examines the safety of consuming raw cloves, highlighting the risks associated with excessive intake due to the concentrated compound eugenol. It contrasts the dangers of raw consumption with the safety of moderate use in cooking, outlines specific risk groups, and details safe methods for incorporating cloves into one's diet.

Key Points

Not Recommended Raw: Eating raw cloves is not advised due to the high concentration of eugenol, which can be toxic in large amounts.
High Eugenol Content: The active compound, eugenol, has potent antioxidant and anti-inflammatory properties but is dangerous in concentrated doses.
Potential for Toxicity: Excessive consumption of raw cloves can lead to liver damage, particularly in children and those with liver conditions.
Blood-thinning Risk: Eugenol acts as a blood thinner, posing a serious risk for individuals with bleeding disorders or on anticoagulant medications.
Safer Alternatives: The best way to consume cloves is through cooking, baking, or brewing into teas, where the spice is diluted and used in moderation.
Vulnerable Groups: Children, pregnant women, and individuals with specific health issues (e.g., liver disease, bleeding disorders) should be especially cautious and avoid medicinal doses.

The Potency of Cloves: Understanding Eugenol

Cloves, the dried flower buds of the Syzygium aromaticum tree, are celebrated for their strong, pungent flavor and aroma. Their potency comes from a high concentration of eugenol, a natural compound that accounts for 80-90% of the essential oil. While eugenol offers numerous health benefits in controlled doses, including anti-inflammatory and antioxidant properties, its high concentration in raw cloves can be toxic in large quantities.

The Risks of Eating Raw Cloves

Consuming raw cloves, particularly in significant amounts, carries several risks that far outweigh any perceived benefits. Unlike the small, dispersed quantities used in cooking, eating whole, raw cloves exposes the body to a concentrated dose of active compounds that can have adverse effects.

Gastrointestinal Distress: The high concentration of eugenol can irritate the mucous membranes of the stomach and digestive tract, leading to symptoms such as nausea, vomiting, heartburn, and diarrhea.
Oral Irritation: Chewing raw cloves can cause a burning sensation and, with frequent use, may lead to gum damage, mouth ulcers, and increased sensitivity. While clove oil is sometimes used as a temporary toothache remedy, applying it directly or consuming raw cloves can exacerbate oral health issues.
Liver Toxicity: The most severe risk, especially for children and individuals with pre-existing liver conditions, is liver damage. High doses of eugenol can be hepatotoxic, meaning it is poisonous to the liver. Small children are particularly vulnerable, and even minor amounts of clove oil can cause serious liver injury or seizures.
Blood-thinning Effects: Eugenol has natural blood-thinning properties. This is a major concern for individuals on anticoagulant medications (like warfarin) or aspirin, or for those with bleeding disorders. The effect can increase the risk of excessive bleeding and should be avoided, especially in the weeks leading up to any surgery.

Raw vs. Cooked Cloves: A Comparison


Feature	Raw Cloves (Consumption)	Cooked Cloves (Consumption)
Eugenol Concentration	Very high, especially in the oil released by chewing.	Significantly diluted by other ingredients during cooking or steeping.
Primary Risk	Acute toxicity from concentrated compounds, liver damage, blood thinning.	Negligible risk when used in moderation as a food spice.
Digestive Impact	High risk of irritation and gastrointestinal upset.	Generally aids digestion by stimulating enzymes in small amounts.
Consumption Method	Chewing the whole bud, which releases concentrated oils.	Ground or whole cloves added to recipes like stews, teas, or baked goods.
Best Use Case	Not recommended due to significant health risks.	Safe, flavorful, and beneficial as a culinary spice in moderation.

Who Should Be Most Cautious?

While moderation is key for everyone, certain populations must be especially careful with their clove intake, particularly when considering raw or medicinal quantities.

Children: Pediatric exposure to concentrated clove oil or raw cloves is particularly dangerous and can lead to severe side effects, including seizures and liver damage.
Pregnant or Breastfeeding Women: Small amounts of cloves in food are generally considered safe, but there is insufficient evidence on the safety of higher doses, supplements, or raw consumption. It's best to stick to culinary amounts and consult a healthcare provider.
Individuals with Bleeding Disorders or on Blood Thinners: As eugenol slows blood clotting, these individuals face an increased risk of bleeding. Medicinal or high doses should be avoided completely.
Diabetics: Cloves can affect blood sugar levels, and while this can be beneficial in some cases, it can be dangerous when combined with insulin or other diabetes medications, potentially leading to hypoglycemia.
Those with Liver Disease: Given the risk of hepatotoxicity from high eugenol levels, individuals with liver issues should avoid excessive clove intake.

Safe and Healthy Ways to Consume Cloves

Instead of eating them raw, cloves can be enjoyed safely and for their health benefits when used properly. The following methods dilute the potent compounds and integrate them into a balanced diet:

Cooking and Baking: Add ground or whole cloves to dishes like curries, stews, soups, and desserts. The cooking process helps to distribute the flavors and compounds, and the quantity used is typically small.
Herbal Teas: Infusing a few whole cloves in hot water is a popular way to enjoy their flavor and potential digestive benefits. This allows for a controlled, moderate intake.
Flavoring Beverages: Whole cloves can be added to hot beverages like spiced ciders or mulled wine, providing a warm, aromatic flavor. The buds are typically removed before drinking.
Powdered Spice: Use a pinch of ground clove in spice blends for various recipes. This method ensures a minimal and distributed dose.

For more detailed nutritional information on cloves and their properties, consider resources like the U.S. Department of Agriculture's FoodData Central. It is always best to consult a healthcare provider before using spices in concentrated or medicinal quantities.

Conclusion

While cloves are a valuable spice with potential antioxidant and anti-inflammatory properties, the question 'Is it safe to eat raw cloves?' has a clear and cautious answer: no, it is not recommended. The high concentration of eugenol in raw cloves presents several risks, from digestive upset to severe liver toxicity and dangerous blood-thinning effects, especially for vulnerable populations. The safest way to reap the benefits of this potent spice is through moderate culinary use, where the compounds are diluted and less likely to cause harm. Prioritizing cooked preparations over raw consumption is a crucial step towards responsible nutrition and avoiding potential health complications.

Frequently Asked Questions

Yes, chewing on a raw clove can release high concentrations of eugenol, potentially causing oral irritation, gum damage, and digestive discomfort like nausea and heartburn.

Experts generally advise against eating raw cloves in any significant quantity. While some sources mention 1-2 cloves as a potential limit for those without health issues, the safest approach is to stick to cooked preparations to avoid the risks associated with concentrated eugenol.

Symptoms of eugenol overdose can include abdominal pain, nausea, vomiting, dizziness, and more serious issues like liver failure, especially in children. Seek immediate medical help if these symptoms occur after consuming cloves or clove oil.

Pregnant women can generally use cloves in small, culinary amounts in food. However, they should avoid high, medicinal doses, supplements, or clove oil due to a lack of safety data and potential adverse effects.

No, it is highly unsafe to give raw cloves or clove oil to children for any reason, including tooth pain. Even small amounts can cause severe side effects like seizures and liver damage.

Yes, cloves contain eugenol, which has blood-thinning effects. This can interfere with anticoagulant medications like warfarin and should be avoided by individuals with bleeding disorders or those facing surgery.

The safest way is to incorporate ground or whole cloves into your diet via cooking, baking, or steeping a few buds in herbal tea. This method dilutes the active compounds and provides the flavor and nutritional benefits without the high risk of raw consumption.