Cloves are one of the most popular spices globally, valued for their distinct flavor and aroma. Known for their versatility, cloves are used in cooking, medicine and perfumes. Their production depends heavily on favorable climates and skilled farming practices, making certain regions stand out as top producers in the world. In this article, we will know about the largest cloves producer in the world as of 2024.

World’s Largest Clove Producer 2024

Indonesia stands as the world’s largest producer of cloves in 2024, contributing over 70% of global output. Producing around 109,600 metric tons, it dominates the clove market. Interestingly, Indonesia is also the top consumer, using nearly 90% of its own production. With its ideal tropical climate and farming expertise, the country plays a vital role in the global clove trade.

Top Clove Producing Countries in the World By 2024

Indonesia, with the clove production of 109,600 metric tons, stands as the largets clove producing country in the world as of 2024, followed by Madagascar, United Republic of Tanzania and Sri Lanka.

Here is the list of top clove producing countries in the world by 2024:

Rank	Country	Clove Production (in metric tons)
1.	Indonesia	109,600
2.	Madagascar	10,986
3.	United Republic of Tanzania	6,850
4.	Sri Lanka	3,920
5.	Comoros	2,402
6.	Kenya	1,800
7.	China	1,200
8.	Malaysia	219
9.	Grenada	33

Uses of Clove

• Culinary: Cloves are used to flavor soups, stews, meats, sauces, rice dishes, ketchup, Worcestershire sauce and chai.
• Medicinal: Cloves and clove oil are used to relieve pain, treat infections, toothaches, gum disease and bad breath.
• Industrial: Clove oil is used in perfumes, soaps and as a mold inhibitor for food preservation.
• Agricultural: Cloves are used to protect wood in cultural heritage conservation.
• Other Uses: Cloves enhance the aroma of betel quids and are a key ingredient in Indonesian kretek cigarettes.

Singapore is a small island nation in Southeast Asia, known for its modern skyline, efficient systems, and cultural diversity. It is a global hub for trade, finance and tourism. Despite its size, Singapore has a rich history and is famous for blending traditional heritage with rapid development and innovation. In this article, we will know about the “Old Name of Singapore.”

Old Name of Singapore

Singapore was once called Temasek, a name derived from the Javanese word “tasek,” which means “sea.” This name reflected the island’s close connection to the ocean.

The Early Days of Temasek

Long before Singapore became a modern city, Temasek was a small island. It was home to pirates and fishermen and served  as an outpost for the Sumatran empire of Srivijaya. During the 14th century, Temasek grew into a trading port influenced by the Majapahit Empire and the Siamese Kingdoms.

How Temasek Became Singapore?

The name Temasek changed to Singapore, which means “Lion City” in Malay. This change happened after a Sumatran prince named Sang Nila Utama visited the island. According to legend, he saw a lion, called “singa” in Malay, and named the place Singapura. Around 1392, a Sumatran ruler named Parameswara arrived in Temasek, defeated the local leader, and the name Singapura became widely used.

Temasek and Singapura in History

In the 14th century, the island was referred to as Temasek is many historical records. However, by 1511, Portuguese explorers used only the name Singapore. Meanwhile, Chinese records continued to mention Temasek during the 15th century.

Microscopy is the science of using microscopes to observe small objects that cannot be seen with the naked eye. It allows scientists to explore the world of tiny cells, bacteria and other microorganisms. By magnifying objects, microscopy helps us understand the structure and function of life on a microscopic level, which is crucial in fields like biology and medicine. In this article, we will know about the person who is considered as the “Father of Microscopy.”

What is Microscopy?

Microscopy is the use of microscopes to see objects to see objects too tiny for the naked eye. There are main types: optical microscopy, which uses light; electron microscopy, which uses electron beams for detailed images and scanning probe microscopy, which uses tiny probes to study surfaces. X-ray microscopy is also an emerging field.

Father of Microscopy

Antonie van Leeuwenhoek is known as the “Father of Microscopy.” He is famous for designing powerful single-lens microscopes and being the first to observe microscopic organisms, such as bacteria and red blood cells. His discoveries in the 17th century helped open the world of microbiology and changed how we understand tiny life forms.

Early Life and Career

Antonie van Leeuwenhoek was born on October 24, 1632, in Delft, Netherlands. His father, a basket maker, passed away when he was just five. Van Leeuwenhoek lived with his mother and stepfather, a painter and later moved to live with his uncle. At 16, he became a bookkeeper apprentice in Amsterdam. In 1654, he opened his own linen shop in Delft, where he lived and worked for the rest of his life.

Interest in Microscopy

Van Leeuwenhoek was not initially a scientist but became interested in lenses while running his linen business. He wanted to see the quality of threads better, which led him to develop his own method of making powerful magnifying lenses. These lenses were much stronger than any others at the time, and with them, he could explore tiny organisms that no one had seen before.

Groundbreaking Discoveries of Van Leeuwenhoek

Using his single-lens microscopes, Van Leeuwenhoek became the first person to observe microscopic life, including bacteria, red blood cells and sperm. He also documented muscle fibers, crystals in gout and blood circulation in capillaries. These discoveries were groundbreaking because, before his work, people didn’t know about the existence of such tiny life forms.

Corresponding with the Royal Society

Van Leeuwenhoek’s observations caught the attention of the Royal Society in London. In 1673, he sent his first letter to them, describing. Over the years, he sent about 190 letters to the society, explaining his findings. Although he was an amateur and never published scientific papers, his letters helped spread knowledge of his discoveries. He was eventually elected a member of the Royal Society in 1680.

The Microscope Design

Van Leeuwenhoek’s microscopes were small and hand-held, made of silver or copper with hand-made lenses. They were capable of magnifying objects up to 275 times, and some might have magnified up to 500 times. His microscopes were so unique that he kept their construction secret throughout his life. Even after his death, it was difficult for scientists to figure out how he made his lenses.

Later Life and Legacy

Van Leeuwenhoek became famous for his work, and many notable figures, including scientists and royalty, visited him to see his microscopes. However, he never revealed the full details of his techniques. Van Leeuwenhoek died on August 26, 1723, but his discoveries laid the foundation for the field of microbiology, earning him the title “Father of Microbiology.” His work changed the way we understand the microscope world.

India is known for its diverse and rich cuisine, which includes a wide variety of vegetables. Some vegetables are quite famous like, potatoes and tomatoes, but there are also many lesser-known veggies that are nutritious and unique in their flavors. Let’s explore 10 lesser-known Indian vegetables.

Top-10 Lesser-Known Indian Vegetables

India is home to many unique and lesser-known vegetables that are not only nutritious but also a special flavor to meals.

Here is the list of top-10 lesser-known Indian vegetables:

• Green Jackfruit
• White Pumpkin
• Lingru or Fiddlehead Fern
• Gongura or Sorrel Leaves
• Colocasia Leaves
• Tamarind Leaves
• Kulfa or Purslane
• Anne Soppu
• Sword Beans
• Clove Beans

Lesser-Known Indian Vegetables in Brief

India offers a wide range of unique and lesser-known vegetables that are often overlooked in daily meals. These vegetables are not only rich in nutrients but also bring distinct flavors to traditional dishes. Let’s know about lesser-known Indian vegetables.

Jackfruit

Scientific name: Artocarpus heterophyllus

Jackfruit is the largest tree fruit, weighing up to 55 kg and reaching in length. It grows in tropical regions like India, Bangladesh and Southeast Asia. The fruit is a multiple fruit made of many flowers, with its unripe flesh often eaten. Ripe jackfruit is sweet and used in desserts, while green jackfruit is savory, with a meat-like texture. It is popular in South and Southeast Asian cuisines and is available globally in various forms.

White Pumpkin

This mild-flavored vegetable is often used in both Indian sweets and savory dishes. It is low in calories but high in water, making it great for hydration. Packed with antioxidants, it also helps with digestion.

Fiddlehead Fern

Fiddleheads are curled fern fronds harvested before they fully open. They are cut close to the ground early in the season. Some fiddleheads, like those from bracken ferns, can be toxic, but others, such as Diplazium esculentum, are safe to eat. The name “fiddlehead” comes from their resemblance to the curled end of a fiddle or a bishop’s crozier. Fiddleheads are a popular vegetable in many parts of East Asia.

Gongura

Gongura (Hibiscus sabdariffa var. rubra), also known as Puntikura or Gogaaku, is a plant grown for its edible leaves in India and countries like Fiji. These leaves add a tart flavor to South-Central Indian dishes. Gongura comes in two types; green-stemmed and red-stemmed, with the red variety being sourer. It is packed with iron, vitamins, folic acid and antioxidants, making it nutritious and healthy.

Colocasia Leaves

Colocasia is a genus of flowering plants in the Araceae family, native to Southeast Asia and the Indian subcontinent. Some species are widely grown in tropical and subtropical regions. Colocasia is also known as elephant-ear or cocoyam, names shared with other large-leaved plants. The name “Colocasia” comes from the Greek work “Kolokasion,” referring to its edible roots. Colocasia esculenta is considered invasive in some areas, like the American Gulf coast, where it threatens native plants.

Tamarind

Scientific name: Tamarindus indica

Tamarind is a tree native to tropical Africa but now widely grown in Asia and other tropical regions. It produces brown, pod-like fruits with a sweet, tangy pulp used in cooking, traditional medicine, and even as a metal polish. The tree’s wood is used for crafting and oil is extracted from its seeds. In South India and the Philippines, its tender young leaves are used in dishes. Tamarind is valued for its many uses and is cultivated in tropical areas worldwide.

Kulfa

Kulfa is a leafy plant that is rich in omega-3 fatty acids, which makes people avoid it. It can be eaten both raw and cooked, and has been used as a natural remedy for centuries.

Water Spinach

Scientific name: Ipomoea aquatica

Water spinach is a tropical plant that grows near water and is used for its soft, edible shoots. It is believed to have first been grown in Southeast Asia and is now commonly cultivated in Southeast Asia, East Asia and South Asia. The plant grows easily near waterways and doesn’t need much care.

Sword Beans

Sword Beans are long, flat beans that look great and are healthy to eat. You can cook them like regular beans or add them to stir-fries for a crunchy texture. They are also packed with protein.

Clove Beans

Clove Beans get their name because they look like cloves. They grow quickly and can be harvested often. These beans are flexible in cooking and are a good source of nutrients like calcium and iron.