Ding Xiang (Clove) Essential Oil, 5ml

The clove flower bud is red, and its essential oil is pure Yang—hot and spicy. Its potent aroma carries the rich fragrance of real clove spice, warming and invigorating. It stimulates the appetite for food and enhances vitality.

The Chinese character for “Ding” 丁 is the symbol of the Fourth Heavenly Stem and is associated with Fire, the South, and the Heart. It is also characterized by a Red Bird. Ding Xiang lives up to its name.  As an essential oil, Ding Xiang’s spicy heat may irritate the skin and should be diluted to 1%-2% (start with a 1% dilution first)

Eugenia caryophyllata grows wild in Guangdong and Hainan, China. Its flower bud, known as Ding Xiang, is harvested between September and March as it shifts color from green to red.

Ding Xiang warms the Yang of the Kidney and Spleen and can be a beneficial addition in blends to help alleviate symptoms of cold deficiency in the lower and middle Jiao, such as fatigue, poor appetite and digestion, weak sore low back and knees, cold extremities, memory loss, loose stools, frequent urination, impotence, and clear vaginal discharge.

Clove warms the interior and guides rebellious Stomach Qi downward. It is commonly applied when cold impairs the normal function of the spleen and stomach, leading to symptoms such as vomiting, hiccups, abdominal pain, or diarrhea. Consider combining it with Bi Cheng Qie (Litsea) and Mu Xiang (Saussurea) essential oils.

For signs of cold and deficiency in the Spleen and Stomach, combine Ding Xiang essential oil with oils of Dang Shen (Codonopsis) and Gan Jiang (Zingiberis).

Ding Xiang possesses antifungal properties and can be diluted to 2% for topical application on the affected area.

A 1% dilution may be applied to gums and teeth for toothaches.

Note: Top

TCM Category: Warming the Interior and Expelling Cold

Channel entered: Kidney, Spleen, Stomach

Major Chemical components: Phenol (Phenylpropanoid): eugenol [9]. Sesquiterpene: caryophyllene. Ester: eugenyl acetate.