8 Anti-Inflammatory Indian Spices to Eat Daily

4. Cloves (Laung) — Small buds, big anti-inflammatory kick

Cloves contain eugenol, a compound with notable antioxidant and anti-inflammatory effects. Research and traditional practice both highlight cloves for digestive comfort and mild pain relief. In Indian kitchens, cloves show up in garam masala, biryanis, and spiced teas; a few cloves per pot are enough to deliver benefits without overpowering a dish. There’s less formal dosing data for cloves compared with turmeric or cinnamon, but culinary use—one to three whole cloves per recipe—is widely regarded as safe. Avoid ingesting concentrated clove oil internally because high-strength extracts can irritate mucous membranes and affect liver enzymes. For everyday use, toss a couple of cloves into a simmering stew, rice, or kettled chai to get the aroma and the anti-inflammatory perks.