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Cloves are used in the cuisine of Asian, African, and the Near and Middle East countries, lending flavor to meats, curries, and marinades, as well as fruit such as apples, pears or rhubarb.

Cloves may be used to give aromatic and flavor qualities to hot beverages, often combined with other ingredients such as lemon and sugar.

In Mexican cuisine, cloves are best known as clavos de olor, and often accompany cumin and cinnamon. They are also used in Peruvian cuisine, in a wide variety of dishes as carapulcra and arroz con leche.

Cloves are used in Indian Ayurvedic medicine, Chinese medicine, and western herbalism and dentistry where the essential oil is used as an anodyne (painkiller) for dental emergencies.

Cloves are used as a carminative, to increase hydrochloric acid in the stomach and to improve peristalsis.