Cloves can be used whole or ground. People often include ground cloves in spice mixes and whole cloves in recipes to add depth and flavor to a wide variety of foods. These small dark brown pods are used to spice up curries, season meats, enrich sauces like Worcestershire sauce, and even flavor spiced baked goods. They also provide some impressive health benefits. Cloves are a great source of beta-carotene, which helps give them their rich brown color. The carotene family of pigments are important antioxidants and provitamins. Carotene pigments can convert into vitamin A, an important nutrient for keeping your eyes healthy. Cloves include multiple compounds that are linked to anti-inflammatory properties. Eugenol is the most important of these compounds. Cloves may also promote better liver function. Some trials have shown that the eugenol found in cloves can help reduce signs of liver cirrhosis and fatty liver disease. It may also improve general liver function.