The Role of Clove (Syzygium aromaticum) in Turkish Gastronomy as a Medicinal and Aromatic Plant and Its Reflections in Geographical Indication Products
DOI:
https://doi.org/10.24925/turjaf.v13is1.2398-2408.7933Keywords:
Gastronomy,, aromatic plants, clove, geographical indication products, traditional cuisineAbstract
In this study, the medicinal and aromatic properties of clove (Syzygium aromaticum) and its culinary applications in the field of gastronomy were examined, with a particular focus on its place within Türkiye’s registered geographical indication (GI) products. The research was designed using a qualitative approach, and data were collected through document analysis. A comprehensive literature review was conducted to reveal the health-related effects of clove and its functional uses in gastronomy. Additionally, data from the Turkish Patent and Trademark Office were analyzed, and GI-registered products containing clove were categorized based on their intended use, form, and type of dish. The findings indicated that clove is utilized across a wide spectrum, ranging from traditional to modern medicine, due to its antimicrobial, antioxidant, and anti-inflammatory properties. In culinary contexts, clove is widely used in powdered or whole form across various categories such as soups, main courses, desserts, beverages, and compotes. Furthermore, it was found that clove is generally employed in GI products as a flavoring or taste-enhancing ingredient, typically added during kneading or cooking stages. The data obtained revealed that clove functions not only as a health-promoting plant but also as a functional component that supports local culinary culture and gastronomic heritage. In this regard, the study offers a holistic evaluation of clove from cultural, functional, and geographical perspectives and provides a valuable basis for future gastronomy-oriented research.
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