Clove (Syzygium aromaticum) has a long history in traditional systems of medicine, particularly in Ayurveda and traditional Chinese medicine, for supporting oral health and the sense of taste. Historically, clove buds have been chewed or used in mouth rinses to freshen breath, alleviate toothache, and stimulate salivation, which indirectly supports the function of the taste body system by maintaining oral hygiene and reducing oral discomfort. The aromatic and pungent properties of clove are attributed to its main active compound, eugenol, which has anesthetic and antiseptic properties. These qualities help in relieving minor oral pain and infections that might otherwise blunt the sense of taste.

While there is some scientific evidence for clove’s antimicrobial and analgesic effects in the mouth, research specifically linking clove to enhancement or protection of the sense of taste (gustatory function) is limited. Most traditional uses revolve around oral care rather than direct modulation of taste perception. However, by promoting oral health, clove may indirectly help preserve taste function. The evidence rating reflects the strong traditional use, with moderate scientific support for oral health benefits, but not for direct enhancement of taste itself.