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The first mention of clove is in the Chinese literature of the Han period, around the 3rd century BCE. The spice called hi-sho-hiang ("bird’s tongue") was first used as a breath freshener; officers of the court were required to place cloves in their mouth before discussions with their sovereign. Cloves were used much more widely in medicines than food preparation. They were considered an internal warming herb, which helped dispel cold and warm the body. They were used as tonics and stimulants and were prescribed as a digestive aid and antiseptic. Cloves were used to treat a wide range of ailments including intestinal distress, impotence, diarrhea, vomiting, and cholera. They were made into a poultice to treat cracked nipples, scorpion stings, toothaches, and pretty much any abscess that caused pain.