Cardamom

The name cardamom, also seen as cardamon, refers to three varieties from the ginger family: Elettaria, commonly known as green cardamom or
true cardamom; Amomum, known as black cardamom; and Aframomum, found and used mainly in Africa and Madagascar. All cardamom
species have been used in cooking and for healing purposes. Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is
often used in baked goods but can be found in such dishes as masala, meat loaf, sausages, curries, and in beverages such as chai, coffee, and
tea throughout the world. Cardamom is especially popular across the Arab world.

Cardamom is thought to be native to India and southeastern Asia. It may have been brought to Europe around eight hundred years ago, and, by
means of trade, introduced throughout the rest of the world.

Where Is Cardamom Grown?

Cardamom is cultivated mainly in India, but only a small share of its production is exported due to the large domestic demand. Guatemala, Nepal,
Sri Lanka, Mexico, Thailand, and Central America are the main exporters of cardamom.

Why Should I Eat Cardamom?

Cardamom is loaded with essential oils that have high antioxidant properties.

Home Remedies

In India, green cardamom is used to treat a range of maladies such as periodontal infections, sore throats, lung congestion, tuberculosis,
inflammation, and digestive disorders. It is also reportedly used as an antidote for both snake and scorpion venom.
The Amomum species is used extensively in traditional Indian medicine. Traditional Chinese medicine uses cardamom for treating
stomachaches, constipation, diarrhea, and other digestive difficulties. Cardomon has been traditionally used as an antispasmotic.

Lifesaver!

DIGESTIVE HEALTH: Cardamom possesses the ability to kill harmful H. pylori bacteria associated with ulcers. It also exerts a calming effecton the rest of the digestive tract and has been used to treat dyspepsia and gastritis.

ANTI-INFLAMMATORY: An animal study found that Swiss Albino mice who received cardamom extract daily for eight weeks had significant

reductions in many markers of inflammation. Increased death of colon cancer cells was also observed in the group that received cardamom extract.
Tips for Using Cardamom

SELECTION AND STORAGE:

• Cardamom is sold in two ways: a high-quality ground and fresh in its pod, typically in the green and black varieties.
• Cardamom is best stored in pod form, because once the seeds are exposed or ground, they quickly lose their flavor.
• Keep ground cardamom in a cool, dry place in a tightly sealed container.

PREPARATION AND SERVING SUGGESTIONS:

• For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1½ teaspoons of ground cardamom.
• Green cardamom is traditionally mixed together with roasted coffee beans to make the Arabian coffee beverage called Gahwa.
• Add ground cardamom to flan, rice pudding, or hot breakfast cereals. Add whole cardamom to tea with milk or chai beverages.
• Cardamom is traditionally offered after dinner in Indian restaurants as a breath-freshener.