Syzygium aromaticum flower buds commonly referred to as cloves are used as seasoning in food cuisines and display an array of ethno-medicinal properties making it beneficial for biological and chemical investigations. Phytochemical screening and chemical analysis of clove (Syzygium aromaticum) flower buds was performed systematically by steam distillation, Fourier Transform Infrared spectrophotometry and Gas Chromatography-Mass Spectrometry spectroscopic techniques. The extraction was carried out in triplicate using 200 g each of the pulverized and dried clove flower buds. At the end of the serial extractions and fractionation processes, 5.1% (w/w) yield of the total sample was obtained. The qualitative phytochemical analysis carried out on the crude extract revealed the presence of Balsams, Flavonoids, Steroids/Sterols, Terpenoids, Volatile oils and Carbohydrates. The Fourier Transform Infrared spectrophotometry spectral analysis revealed the presence of some major functional groups like hydroxyl, ethylene and ether. The Gas Chromatography-Mass Spectrometry results showed four major constituents; Benzofuran-2-methyl-, Caryophyllene, trans-Isoeugenol and Caryophyllene oxide. These compounds are known to possess a wide array of biological and medicinal properties ranging from anti-bacteria, anti-fungal, anti-oxidant, anti-depressant, anti-inflammatory, analgesics, anti-convulsant, antioxidant and radical scavenging ability supportive of the ethno-medicinal use of the plant in some Nigerian communities.