Cardamom. Let's get cooking! Sign up for our free meal planner, click here for more details. Guide to cardamom, an exotic eastern spice that is used in sweet and savoury dishes. Cardamom is a small green pod containing tiny black seeds. The seeds are highly aromatic and the spice is immensely popular in Indian and Scandinavian cuisines in particular. When cooking with cardamom, the seeds are the most important part of the spice and it is the seeds that impart the sweet and spicy flavour. The cardamom pod Cardamom belongs to the same family as ginger and turmeric. The cardamom plant is native to India and Sri Lanka and is also cultivated in Guatemala, Mexico, Indonesia and other areas of southern Asia. advertisement The cardamom pods are harvested just before they are ripe and they are allowed to dry in the sun or more often than not nowadays, by using drying machines. When purchased from the supermarket, cardamom pods are usually green in colour, however they can also be found in a bleached white form. Avoid any pods that are a black colour - the greener the pod, the better.

You can also buy cardamom in a ground form, yet the quality is not as good as using seeds from a whole pod and grinding them yourself. Cardamom is a very expensive spice and sometimes other spices are added to ground cardamom to reduce the cost. Once the pods are opened or if they are ground, the flavour and aroma of the cardamom is lost very quickly, due to the rapid loss of the essential oils. Releasing the cardamom seeds Cardamom seeds will keep much of their flavour for longer if they are stored in airtight containers. To use the pods and seeds in cooking, the pods need to be ground or crushed. This can be managed very easily by using a pestle and mortar. Simply place the cardamom pods in the mortar and lightly pound the pods with the pestle. The pods will burst open and the seeds will ooze out. If you are using cardamom seeds for baked pastries or breads, just scoop the seeds out of the mortar and add them to the required mixture. For curries or stews, the pod can be added to the cooking pot along with the seeds. After a while the pod will dissolve and a little extra flavour is given to the dish.

Culinary uses of cardamom Cardamom can be used in sweet or savoury dishes depending on your taste. In Indian, North African and cuisines of the Middle East, cardamom is a popular spice in curries and is often one of the components of their typical spice blends used for all types of savoury dishes. In the Arab world, visitors may be offered a cup of coffee flavoured with cardamom and cream and this is seen as a show of hospitality and welcome. In Scandinavian countries, on the other hand, cardamom is used in all types of sweet pastry and bread dishes and is added to dishes, as we would use cinnamon. Ground cardamom seeds can also be used to flavour other types of foods such as soups, pât&#233s, stews, purées and rice dishes or if you prefer to try cardamom in a sweet dish, try adding some seeds to your homemade rice pudding, ice cream, custard or sprinkle them over a fresh fruit salad. Medicinal uses of cardamom Cardamom has been used medicinally for thousands of years. It was popular in Ancient Greece, Rome, Egypt, India and China.

It is renowned for its ability to treat digestive and stomach disorders but is also used to treat other complaints, such as those listed below: Cardamom can help relieve indigestion and intestinal gas. In India it is used for chest disorders such as asthma and bronchitis. Some say that cardamom is an excellent tonic and pick-me-up. It also has diuretic properties. Cardamom can relieve bad breath and can help clear up teeth and gum disorders. advertisement Cardamom Recipes Indian spices of cardamom in history and uses. CARDAMOM Introduction The cardamom of trade is the dehydrated seasoned fruit from the capsules of the cardamom plant and is often passed on as the “Queen of Spices” for the reason of its very pleasant fragrance and taste. Cardamom is a perennial, herbaceous, rhizomatous plant and is recognized by its small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery, outer shell and small black seeds. Based on the natural history of panicles, three varieties of cardamom are recognized in Malabar with face down panicle, Mysore with straight panicle, and Vazhukka with semi straight panicle.

Plants of average size are about 2 to 3 meters high with juvenile leaves on the dorsal side and fruits globose in the case of the Malabar, whereas plant robust highs 3 to 4 meters with leaves glabrous on both sides with ovoid shells in the case of Mysore variety. Vazhukka range is a mix of both the above in physical characteristics. It is the world's third most pricey spice by weight. Common Names Elettaria cardamomum Maton is the scientific name of cardamom. It has common names in the languages of India. The common regional names of cardamom in different regions of India would be: In Hindi, Bengali it is called as Chhoti elachi. In Gujarati it is called as Elaychi. In Kannada as Yelakki. In Kashmiri as Aalbuduaal. In Malayalam as Elathari. In Marathi as Velchil. In Oriya as Alaichi. In Punjabi as Elaychi. In Sanskrit as Ela. In Tamil as Yelakkai or Elakkai. In Telugu as Yealak-Kayulu or Elakkayi.

In Urdu as Ilaychi. History A lot of chronological Indian content mention cardamom as a flavoring agent and medicine. The medical compendium Charaka Samhita written amid of the 2nd century BC to 2nd century AD refers to it as a constituent of some preparations. Cardamom is also mentioned in Sanskrit manuscript of the 4th century BC in a thesis on political affairs called Kautilya's Arthashasthra and in Taitirriya Samhita where it is used in gifts during formal procedures.By this time the Greeks were trading in spices from the East which they called Ammom and kardamomon. Later Roman authors also famed two varieties, but it is not obvious from the descriptions whether they were the right cardamom that we recognize today. In the 11th century in India cardamom was incorporated in the list of elements for panchasugandha-thambula or 'five-fragrance betel chew' in the Manasollasa or Book of Splendor. It was also incorporated in recipes from the court of the Sultan of Mandu dating from about 1500. These recipes comprise of sherbets and rice dishes flavored with cardamom.

Exact cardamom became an object of trade with South Asia in the last thousand years when Arab traders brought it into extensive use. Exports from the Malabar shore, close to where cardamoms grew untamed were portrayed by the Portuguese traveler Barbosa in 1524. By the time of Garcia DA Orta in 1563 the worldwide trade in cardamoms was finely urbanized. Kerala continued to dominate the cardamom trade until the colonial era. It was bought by the Raja's administrators and a few of it were sold to Muslim merchants while the most excellent quality was sold abroad. In the 19th century British settlement established cardamom as a secondary crop in coffee agricultural estate in further parts of India. Habitat Cardamom plants grow untamed in parts of the torrential rain forests of the Western Ghats in southern India. This area has been known as the Cardamom Hills, and in anticipation of just 200 years ago wild plants from these hills supplied the most of the world's supply of cardamom. The fruits have been sold and bought in India for at least 1000 years.

Cardamom was known as the Queen of Spices, with black pepper being the King. The Leaves of the plant are dark green, long and sword-shaped. The underside is paler and may have a casing of tiny hairs. The Flowers of the plant are on a long flowering stalk which can grow to more than 1 m long. They are both male and female and are pale green. One of the petals is white and streaked with violet. The fruits of the plant are pale green to yellow in color and have elongated oval-shape. Each fruit has 3 cavity filled with small aromatic seeds, each about 3 mm long. The fruits and seeds dry to a straw-brown color and are widely used as flavoring. Uses All the forms of cardamom are used as flavoring agents in both food and drink, as cooking spices and as a medicine. Cooking, Food and Drink Cardamom has a physically powerful, inimitable taste, with a powerfully sweet-smelling, resinous fragrance. Black cardamom has a noticeably more smoky, though not bitter, smell, with a coolness. Some consider it similar to mint.

Green cardamom is one of the expensive spices by mass, but slight amount is sufficient to impart its flavor. It is best stocked up in pod form because once the seeds are out in the open air then they hastily lose their flavor. However, high-quality earth cardamom is often more readily and cheaply available and is an adequate substitute. For recipes requiring whole cardamom pods, a generally conventional equivalent is 10 pods equal 1½ teaspoons of ground cardamom. It is a widespread component in Indian cooking and is often used in baking in Nordic countries, such as in the Finnish sweet bread pulla or in the Scandinavian bread Julekake. In the Middle East, green cardamom dust is used as a spice for sugary dishes, as well as a conventional flavoring in coffee and tea. Cardamom pods are ground together with coffee beans to make a powdered mixture of the two, which is boiled with water to make coffee. Cardamom is used to some extent in savory dishes.

In some Middle Eastern nations, coffee and cardamom are habitually grounded in a wooden mortar, a mihbaj, and cooked together in a skillet, a mehmas, over wood or gas, to create mixtures as much as 40% cardamom. In South Asia, green cardamom is frequently used in conventional Indian sweets and in masala Chai. Black cardamom is occasionally used in garam masala for curries. It is occasionally used as a garnishing agent in basmati rice and other dishes. It is often referred to as fat cardamom due to its dimension. An entity of seeds is sometimes chewed and used in much the same way as a chewing gum; it is even used by Wrigley's ('Eclipse Breeze Exotic Mint') where it states "with cardamom neutralize the toughest breath odors." It has been known to be used for gin making too. Cardamom essential oil is created in small quantities in India. It is mainly used in the flavoring of processed foods and drinks such as cordials, bitters and liqueurs and occasionally in perfumery. Cardamom oleoresin has the same applications to the essential oil.

It is mainly used to flavor meat products with a short shelf life, such as sausages. Because the oil has antibacterial action it has been added to foods as a additive at low levels. It is used in low quantities so it doesn't spoil the flavor of the food. Although not strictly a food use, the sweet-smelling properties of cardamom are utilized as a breath freshener. It is frequently chewed after mealtime and may sometimes be incorporated as a flavoring in a betel quid. It is also used to a small extent to flavor tobacco. Medicine Green cardamom is largely used in South Asia to take care of infections in teeth and gums, to put a stop to and take care of throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It is also used to shatter kidney stones and gall stones, and was apparently used as an antidote for both snake and scorpion venom. Amomum is used as a spice and as a component in conventional medicine in systems of the conventional Chinese medicine in China, in Ayurveda in India, Pakistan, Japan, Korea and Vietnam. It is also used in conventional Indian medicine.

In Ayurvedic medicine cardamom is used to take care of disorders of the stomach and urinary system, asthma, bronchitis and heart tribulations. When assorted with neem and camphor, cardamom is used as a nasal preparation to take care of colds. A mixture of cardamom can be used as a gargle to alleviate sore throats, which has led to its use in cough sweets. The conventional uses of cardamom to take care of skin conditions have engrossed the attention of those developing plant-based cosmetics, particularly as it has been used conventionally to treat areas of the body that have red-pigmentation. It is often incorporated into soaps and hand creams. Growing Cardamom A low-growing, leafy hot plant, which grows on the forest floor in the wild. Cardamom can only be developed indoors in our country. Cardamoms have even green leaves on long stalks, which are spicily aromatic when bruised. The leaves don't scent the same as the seeds, but can be used to enfold around fish, rice or vegetables add flavor during cooking. The lengthy stalks are useful to tie the leaves jointly to make a neat parcel of food.

The cardamom pods sold for food preparation are picked when immature so the seeds will not grow if you try to implant them. Cardamoms won't stay alive outdoors even in summer. It requires a frenzied greenhouse or an exceptionally warm, cool humid place inside a building, hot steamy bathrooms are ideal. Minimum temperature needed is 22°C, but it will tolerate a little cold for a short time if kept in a very dry state. Cardamoms can be finicky, they do not like draughts, unexpected changes of temperature or straight sunlight. Grow them in a temperate, humid, shady place, like a warm bathroom and vapor the plant daily with rain water. Alternatively, keep the pot on a big saucer of stones which are kept wet, to support a humid atmosphere around the plant. In winter, don't water as recurrently as during the summer. Feed with a foliage houseplant food when the plant is budding. Usually problem free but if the plants are too frosty their leaves turn brown. If stimulated to a heater place, with the brown leaves sliced off, they often regrow although this can be time-consuming. Keep the plant fairly dehydrated while it is getting better.

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View abstract. Abraham, S. K., Singh, S. P., and Kesavan, P. C. In vivo antigenotoxic effects of dietary agents and beverages co-administered with urethane: assessment of the role of glutathione S-transferase activity. Mutat.Res 3-16-1998;413(2):103-110. View abstract. See 7 Reviews for this Treatment - OR - Related to CARDAMOM Learn about User Reviews and read IMPORTANT information about user generated content Conditions of Use and Important Information: This information is meant to supplement, not replace advice from your doctor or healthcare provider and is not meant to cover all possible uses, precautions, interactions or adverse effects. This information may not fit your specific health circumstances. Never delay or disregard seeking professional medical advice from your doctor or other qualified health care provider because of something you have read on WebMD. You should always speak with your doctor or health care professional before you start, stop, or change any prescribed part of your health care plan or treatment and to determine what course of therapy is right for you. This copyrighted material is provided by Natural Medicines Comprehensive Database Consumer Version.

Information from this source is evidence-based and objective, and without commercial influence. For professional medical information on natural medicines, see Natural Medicines Comprehensive Database Professional Version. © Therapeutic Research Faculty 2009. Cardamom Spice Benefits and How to Use Cardamom Cardamom Spice Cardamom Spice The cardamom spice comes from Cardamom plant (Eletteria Cardamomum). It is a perennial plant native to southern India and Sri Lanka. It grows in great abundance in forests from 800 – 1,500 meters (2,500- 5,000 feet) above sea level. Cardamom belongs to the same family as ginger ; Zingiberaceae. After two to three years the plant will be about 2 meters (6 -9 feet) tall. The plant can grow to about 5 meters (15 feet) tall. Cardamom replants easily from just a piece of the rhizome. Cardamom has gorgeous flowers that somewhat resemble irises. The cardamom fruits are capsules that contain around twenty grains. These are the grains we use as a spice. Cardamom pods need to be individually picked using scissors.

This is not a job for the impatient person. Not all fruits ripen at the same time. The harvest may continue for several months. Cardamom is one of the oldest known spices. In Ancient Egypt it was used in perfumes. They simply loved the aroma of the cardamom spice. Cardamom Spice – Culinary Uses You will find that there are both black cardamom pods and green cardamom pods. The black cardamom pods have a smokier flavor. If you get the whole pods remember to open them and use only the seeds inside when grinding. Some will grind the whole pod but that is a poor solution. A good coffee grinder will do the job. You can also buy the ground spice . Cardamom spice certainly has a very pleasant taste. In Northern Europe it is quite common to use cardamom spice when baking. When baking the green cardamom is used. Some say that you can use cardamom in recipes that call for vanilla. Just replace the vanilla with cardamom. A teaspoon grounded cardamom is often included in sweet buns recipes. They use it in cakes and cookies. Why not try cardamom cookies ? Cardamom can be used in main dishes as well.

There are thousands of recipes with cardamom . You could even try cardamom meatballs . In Asia, especially India, cardamom is a very common cooking spice. It is one of the spices used in the mixture of spices known as curry. In the Middle East cardamom is added to flavor coffee. In Iran cardamom may be added to tea. Cardamom Health Benefits Cardamom has been used for centuries for digestive problems. It is used to help the relief of gas and stomach cramps. In Asia cardamom is used as a medicinal herb. It is said to be good for the lungs, helping you to breathe more freely and it is used to help increase blood circulation. Cardamom is known to treat bad breath. This is useful knowledge for those of us who love garlic. Cardamom will help reduce the smell garlic on your breath. In China they absolutely love garlic. Shortly after a meal containing garlic some may simply start to chew cardamom seeds to freshen their breath. Cardamom has a long reputation as an aphrodisiac spice. Could this be one of the reasons many love to sprinkle cardamom on their tea or coffee?

Herbs and Spices List Cardamom Benefits & Information Cinnamon (Cinnamomum Zeylanicum) Cardamom is well known as a spice used in Indian cooking, and is one of the primary constituents of Garam Masala. What many people don’t realize is that cardamom is also medicinal, and helps relieve digestive problems induced by garlic and onion, making it more than merely an aromatic addition to the stomach-challenging cuisine it accompanies. Cardamom is considered one of the most valuable spices in the world due to its rich aroma and therapeutic properties. Origins Many varieties of cardamom exist, but there are two genera which include cardamom plants. The first, known scientifically as Ellataria and commonly referred to as green or true cardamom, is found mainly in India. Cardamom grown in Asia is part of the genus Amomum, and goes by an assortment of common names, such as brown cardamom, Java cardamom, Bengal cardamom, Kravan, white cardamom, Siamese cardamom, and red cardamom. Both Ellataria and Amomum are part if the Ginger family (Zingiberaceae).

Cultivation Cardamom is farmed in only a few places in the world, including Sri Lanka, China, Laos, Nepal, Vietnam, pockets of India, and Guatemala. It grows uncultivated more rarely, limited to the rich, dense soils of certain South Asian forests. Despite these limitations, the ground seeds of cardamom, as well as intact seeds often within pods, are widely available for purchase. As a member of the ginger family, cardamom grows perennially and produces vast, fleshy root structures known as rhizomes. It has large leaves, green and white flowers, an edible but slightly bitter fruit, and large seeds. The seeds of the cardamom plant contain a variety of important minerals such as calcium , sulfur, and phosphorus. They also contain volatile oil composed of acetic and formic acids. This volatile oil, which makes up about 5 percent of the seed’s mass, has aromatic and medicinal properties, and it is what makes cardamom so valuable. Health benefits Studies confirm that cardamom oil acts as an analgesic and antispasmodic in rats and rabbits, producing relief and lowered distention and writhing within digestive systems reacting negatively to uncomfortable stimuli.

This effect is the primary medicinal quality of cardamom, and Eastern cultures have been taking advantage of it for centuries. Cardamom has been used to relieve the following medical problems: Bad Breath Cardamom is one of the most effective remedies against halitosis. Simply chewing on the seeds eliminates bad odors. Cardamom is even used in some chewing gums because of its effectiveness, billed as a surefire cure to the most offensive breath. Tooth, Gum, and Oral Disorders Cardamom is widely used in South Asia to fight tooth and gum decay and disease. It can also be used to help soothe a sore throat and relieve hoarseness of voice. Digestion The volatile oil in cardamom has been proven to soothe the stomach and intestines, making cardamom an ideal solution for a host of digestive problems, such as constipation, dysentery, and indigestion. Cardamom can be used aromatically to increase or encourage appetite, and also assists in soothing gas and heartburn. Generally, cardamom relieves most upset stomachs. To use cardamom for digestive problems, consume seeds alone, serve ground seed with food, or serve as a tea.

Urinary problems South Asians use cardamom’s relieving properties to help with the discomfort of passing gall and kidney stones. Cardamom, combined with banana leaf and alma juice, can act as a diuretic, soothing a variety of kidney, bladder, and urinary problems like nephritis, burning or painful urination, and frequent urges to urinate. The relief from uncomfortable symptoms provided through cardamom should not be considered a cure to underlying diseases and disorders. Depression and Aromatherapy Cardamom oils can be added to baths as a form of aromatherapy that fights depression and reduces stress. Ground cardamom seeds can be made into a tea for similar benefits. Cancer Prevention Cardamom contains IC3 (indole-3-carbinol) and DIM(diindolylmethane). These phytochemicals are well-known cancer fighters, helping to specifically ward off hormone-responding cancers like breast cancer, ovarian cancer, and prostate cancer. Early research suggests that consuming cardamom regularly may help with preventing these forms of cancer. Anti-aging In addition to these specific medicinal uses, cardamom contains an abundance of antioxidants, which protect the body against aging and stress, and fight common sicknesses and bodily strife.

In rat studies, cardamom has been shown to increase glutathione, an antioxidant enzyme found naturally in our bodies. Cardamom volatile oil has only recently come under the scrutiny of scientists curious about its therapeutic properties, but Asian and Indian cultures have reliably used it for ages as a remedy for discomfort and depression, and still rely upon it today. It is now being discovered to have amazing health benefits, and early science confirms its medicinal effectiveness. You will also like: Recipes using cardamom - FineCooking.com cardamom what is it? Intensely aromatic, sweet, complex, spicy, beguiling, heady—these all describe cardamom, a spice that appears throughout classical Indian cuisine. Cardamom is also used extensively in the Middle East to flavor coffee, and thanks to the Vikings’ 11th century presence in Constantinople, it often appears in Scandinavian breads, cookies, and other baked goods. Native to India, cardamom is related to ginger. But whereas ginger is valued for its rhizome (an underground part of the plant), it’s cardamom’s dried seed pods that are most commonly used in cooking.

There are three basic varieties of cardamom: Green, or “true” cardamom, is considered the finest and most aromatic of the three types. It’s used in sweet and savory dishes throughout India. White cardamom pods are green pods that have been bleached for aesthetic purposes, such as for light-colored breads and batters. The bleaching process diminishes some of the flavor, so avoid white cardamom unless a uniform light color is needed. Black cardamom comes from a different variety of the same plant. It has a distinctly smoky aroma and a strong, somewhat medicinal flavor. The skins of the pods are wrinkly and a bit thicker than those of green cardamom. Black cardamom appears in savory dishes in India, Morocco, and China. how to choose: Many supermarkets carry ground cardamom, but whole pods are a little trickier to find. An Indian market is your best bet, or you can order them online how to prep: Whole pods are best used in recipes with some sort of liquid for the cardamom to infuse. The pods that encase cardamom seeds have little flavor on their own, but they are a handy way to keep the seeds contained.

Crushing the pod slightly helps expose the aromatic seeds inside. The pods may be removed from the dish before serving, or you can just eat around them. Ground cardamom is used in recipes where whole pods or seeds are undesirable. A little ground cardamom goes a long way, particularly if freshly ground, so use it sparingly. To grind cardamom yourself, first remove the seeds by crushing the pods with the broad side of a knife and shaking out the seeds. Pulverize the seeds in a spice grinder. how to store: Keep cardamom in a tightly sealed container in a cool, dark place. Whole pods will last about a year this way and will begin to lose their flavor thereafter. Ground cardamom seeds have a shelf life of only a few months because the essential oils begin to dissipate as soon as the seeds are ground. For this reason, you may want to buy whole pods and grind the seeds as you need them. What Is Cardamom Good For? - Mercola.com What Is Cardamom Good For?

Cardamom: Queen of Spices Botanical name: Elettaria cardamomum Up until the 19th century, most of the world was supplied with cardamom from the area where it originated: tropical parts of India, Nepal, and South Asia. This spice has been traded in those regions for over a thousand years, but today, it’s grown commercially in areas like Guatemala, New Guinea, and Vietnam, which indicates the type of climate it requires. From the Zingiberaceae family of plants, cardamom comes in a small, greenish pod and has a strong, unique, spicy-sweet or camphor-like flavor. There are many colors of this outside pod, and, depending on the region, two main types: the small elettaria variety, aka green or true cardamom, and the larger amomum, a black, white, or red variety. Whichever type you use, you’ll get the most intense flavor if you break open whole pods to release the tiny black seeds. These can be ground using a mortar and pestle or spice mill, but a little goes a long way.

Ten cardamom pods for instance, containing around 20 seeds each, net only 1½ ground teaspoons. It may seem surprising that cardamom is the third-most expensive spice in the world, since it’s virtually unheard of in much of the U.S. Why would this spice be such a desirable commodity? Cardamom is used in both spicy-hot ground masala and milder curry blends, especially in East Indian cultures. Cardamom tea is as famous as the ginger varieties in India. In some Middle Eastern cultures, a strong cardamom-based coffee called “gahwa” is served daily and considered a necessity when demonstrating hospitality. In areas of the Western world, cardamom is an essential sausage ingredient, and adds a singular flavor to Scandinavian pastries. The essence is also appreciated in the fragrance market, but perhaps more importantly, Ayurvedic and traditional Chinese medicines hold cardamom in high esteem. Health Benefits of Cardamom In ancient medical traditions, cardamom could cure a sore throat, teeth and gum infections, congestion, tuberculosis, stomach, kidney, and lung problems, and also be used as an antidote for spider and snake bites.

It’s been long noted, and more recently in lab studies, to successfully treat urinary tract infections – even gonorrhea. For centuries, cardamom has been touted as having aphrodisiac properties with the ability to cure impotency. In clinics using East Indian medicine practices, five grains of cardamom chewed three times a day is prescribed as a way to kill harmful H. pylori bacteria that causes intestinal infections and chronic pain. In both early and modern medicine, cardamom is believed to have mood-elevating properties, so it’s used both as an antidepressant and in aromatherapy. It’s said to relieve problems with muscle spasms, and according to studies at the Central Food Technological Research Institute in India, contains several blood clot-preventing components. Studies show that the many layers of phytonutrients in cardamom even offer cancer protection and improved blood circulation, which is heart protective. Nutritionally, no other vitamin or mineral ingredient in cardamom comes close to the manganese content, which is 80 percent of the recommended value in a single tablespoon.

You’ll also find smaller amounts of fiber and iron, as well as plenty of vitamin C , calcium, magnesium, potassium, pyridoxine, riboflavin, thiamine, vitamin A, and zinc . Volatile oils in this spice are also important, limonene being the most prominent, as well as pinene, sabinene, myrcene, phellandrene, terpinene, terpinolene, linalool, terpinen-4-oil, a-terpineol, a-terpineol acetate, citronellol, nerol, geraniol, and methyl eugenol. Studies show that these oils are the main reason for its effectiveness in treating gastrointestinal disorders. Cardamom Nutrition Facts Iron 4% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie Studies Done on Cardamom Cardamom powder was tested on 20 newly diagnosed individuals with primary stage 1 hypertension to discover its effect on cardiovascular risk factors. Each subject was given three grams of cardamom powder for 12 weeks. Blood pressure was taken initially, and at four-week intervals for three months.

Results showed cardamom powder to significantly decrease systolic, diastolic, and mean blood pressure and significantly increase fibrinolytic (blood clot-inhibiting) activity. Total antioxidant status also increased by 90 percent at the end of three months, without any side effects.1 1 Noted as having the ability to improve digestion, stimulate the metabolism, and inhibit tumor growth, cardamom was examined for other properties in another study. Researchers found it to increase the activity of glutathione, glutathione reductase, superoxide dismutase, and catalase levels, leading scientists to suggest its potential as a pivotal chemopreventive agent to prevent papillomagenesis on the skin, 2 among other positive uses. Studies were also done on a number of spices to discover their phenolics and antioxidant properties. Cardamom was found to contain high flavonoid levels and significantly enhance antioxidant enzyme activities, as well as inhibit colon cancer cell growth and proliferation. Eugenol content in cardamom also was found to significantly inhibit tobacco-induced mutagenicity, among other health-positive results. 3 Cardamom Healthy Recipes: Salt and pepper Procedures: Preheat oven to 375 degrees Fahrenheit.

Warm the honey to make it easier to combine with the sherry, ground cardamom, and peppercorns. Use this to marinade the chicken in a large bowl. Cover and allow to sit at room temperature for 30 minutes. Meanwhile, heat the coconut oil in a large frying pan at medium high heat. Sear the chicken, skin side down, until golden. Place the lemon slices in a roasting pan and lay the chicken pieces on top. Brush with the marinade and season generously with salt and pepper. Bake until done - about 20 minutes for breasts or longer for thighs, wings, and drumsticks. Remove from oven and allow to rest for about 10 minutes before serving. Pour drippings from the pan to make gravy. Serve over rice, mashed potatoes, or couscous. Cardamom Fun Facts Cardamom is mentioned in 4th century BC Sanskrit texts around the same time a few varieties of the spice, called amomon and kardamomon, were being imported into Greece.

In the 11th century, cardamom was included in the list of ingredients for India’s “five-fragrance betel chew” in the Manasollasa or Book of Splendour. Recipes for cardamom-infused sherbets and rice dishes were used in the court of the Sultan of Mandu from about 1500 AD. Summary Evidence shows cardamom to be one of the healthiest herbs on the planet. Studies have shown it to be cancer preventive and heart protective, and can improve blood circulation and kill harmful H. pylori bacteria. It’s been used to treat dental diseases, urinary tract infections, ease gastrointestinal disorders, and cure gonorrhea and impotency. As a spice, cardamom is extremely versatile, and is used all over the world in coffee, sausage, and in savory meat and fish recipes. You can buy it already ground, but the entire pod, opened to release the tiny black seeds inside for fresh grinding, offers the most intense, spicy-sweet, and completely unique flavor.

Related Recipes The Spice Council of Sri Lanka Common Name - Cardamom General Description Cardamom, known as the “Queen of Spices” is a perennial herbaceous plant with a pseudo stem and thick irregular shaped rhizomes. Cardamom grows wild in the Western Ghats of Southern India. Dried fruit or Cardamom capsule is traded as a spice. There are several commercial grades of cardamom including whole cardamom as primary products in spice trade, ground form as secondary processed products and in the form of extractions of oil and oleoresin as value added products. Cardamom is mainly used in the food industry as a flavoring agent. Cardamom Oil is used for flavoring of beverages and drinks such as coffee and tea. Cultivation Cardamom can be found in central hill country of Sri Lanka where elevation is 600M amsl. Kandy, Matale, Kegalle, Nuwara Eliya, Rathnapura and a part of Galle are the major growing districts. Recommended Varieties Three types of Cardamom are found in Sri Lanka and they categorized based on the shape of the inflorescence. • Malabar – Inflorescence is prostrate.

Soil Well drained deep loamy and loamy clay soils with high organic matter (>5%) with good litter mulch are preferable. Water logged or eroded soils are not suitable. Soil pH ranged from 4.5 to 6.0. Climatic Conditions Elevation- must be over 600M amsl. Hilly areas of wet zones of up country and mid country are most preferable. Well distributed rainfall between 1500 – 2500mm per annum is essential for the well growth of the crop. Nearly 60% shade is essential factor for cardamom. Hence it is commonly grown under natural forest cover. Most favored temperature is 10-25 0C Field planting Spacing Cardamom can be propagated both through suckers and seedlings. But suckers are better and commonly used. Suckers in 6-10 cm length with a piece of rhizome of about 8-10cm long are used and they should be dipped in a copper base fungicide before planting to protect from fungal disease. 1. Flat lands – 2.0x 2.5m 2.

Sloppy lands – 1.25 x 2.5m (between row) Planting points – 2000/ha Size of a planting pit should be 40 cm x 40cm x 40 cm and pits are filled with mixture of compost and top soil. Add 100g of rock phosphate to each pit. Suckers should be planted 5cm below the ground level. Recommended mixture - 700 kg / ha/yr at the density of 2000 plants/ha 350 Weeding Slash weeding is recommended. Pseudo stems which have finished their cycle of production should be cut above 50 cm and necessary to crush the stem by bending. Pest and Diseases Shoot and capsule borer Larvae emerged from eggs laid on leaf sheaths eat the internal parts of the pseudo stem which cause to drying up of central spindle. Immature fruits can also be attacked causing empty capsules. Fecal matters of lava can be seen coming out through the holes in the stem. Control • Cut and destroy the infested stems to kill living lava inside the stems. • Chemical control – 1.

Lebaycid 40 EC – 25ml in 10L of water at 2 weeks interval 2. Sevin (Carbaryl) - 25ml in 10L of water at 2 weeks interval 3. Atabron 5 EC 12 ml in 10L water Note – Still there is no specific controlling method found to control the attack properly. Clump Rot Yellowing of leaves and premature death of pseudo stem are visible symptoms. Rhizome and shoot bases turn brown and show rotting appearance. Affected roots become brittle and breakaway very easily with a slight bending of the shoot. To control the disease • Keep the clump base always clean. • Uproot and burn the affected plants and rhizomes. • Improve drainage during the rainy season. • Application of lime at the rate of 80g per clump followed by application of phosphate after two weeks. Harvesting and Processing Harvesting Cardamom starts to bear at the 3rd year after planting. Cropping season is September to January. Capsules are picked before they are fully ripen and clipped off using scissors.

Harvesting is done at 3 to 6 week intervals for around 03 months. Harvested capsules are washed with water to remove dirt and borer attacked capsules. Capsules should be well drained and dip in a 2% solution of sodium carbonate (washing soda) for 10-15 minutes which may help to retain the green color. Processing Drying is done in hot air barns known as ‘Green curing’. Capsules are spread on shallow wire mesh bottomed trays and placed on shelves in the chamber at 45-50oC. Drying process will be over in about 35 – 40 hours in curing chamber. The trays may be racked over and their position interchanged every 10 – 12 hours. After drying, capsules should be rubbed on wire mesh to remove stalks and then should be winnowed. Final product is stored away from strong sunlight and in black polythene sacks to preserve the color. • Dried yield around 60kg /ha. But under good management 250 kg / ha.

Cardamom | Define Cardamom at Dictionary.com cardamom [kahr-duh-muh m] /ˈkɑr də məm/ Spell noun 1. the aromatic seed capsules of a tropical Asian plant, Elettaria cardamomum, of the ginger family, used as a spice or condiment and in medicine. 2. a related plant, Amomum compactum, or its seeds, used as a substitute for true cardamom. Expand [kahr-duh-muh n] /ˈkɑr də mən/ (Show IPA), cardamum. Origin of cardamom Greek 1350-1400 1350-1400; Middle English (< Middle French) < Latin cardamōmum < Greek kardámōnon, blend of kárdamon cress and ámōmon a spice plant Dictionary.com Unabridged Examples from the Web for cardamom Expand Contemporary Examples Bruise the cardamom pods with the back of a knife to release the seeds, and add to the pan, giving a stir as you do so.

What to Eat: Indian Dinner Cookstr.com October 26, 2009 Historical Examples The natives spread over the leaf a little slaked-lime, and place at one end a small piece of areca-nut and cardamom. The Nuttall Encyclopaedia Edited by Rev. James Wood Columbian spirits, caramel, cinnamon and cardamom, and a touch of the buchu. The Clarion Samuel Hopkins Adams Today the menu included brown rice, a new selection of vegetables, and cardamom seeds. British Dictionary definitions for cardamom Expand a tropical Asian zingiberaceous plant, Elettaria cardamomum, that has large hairy leaves 2. the seeds of this plant, used esp as a spice or condiment 3. a related East Indian plant, Amomum cardamomum, whose seeds are used as a substitute for cardamom seeds Word Origin C15: from Latin cardamōmum, from Greek kardamōmon, from kardamon cress + amōmon an Indian spice Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd.

1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012 Word Origin and History for cardamom Expand n. 1550s, from French cardamome, from Latin cardamomum, from Greek kardamomon, from kardamon "cress" (of unknown origin) + amomon "spice plant." The word was in English from late 14c. in Latin form. Online Etymology Dictionary, © 2010 Douglas Harper Cardamom Essential Oil: Uses, Benefits, and Precautions - Sustainable Baby Steps Sustainable Baby Steps More E-Guides Welcome to Sustainable Baby Steps Give me 7 days and I'll have you so crunchy you'll have to change your name to Moonbeam. (Plus, you'll get inbox love from me.

And everybody wants my inbox love.) Photo Source Cardamom essential oil (Elettaria cardamomum) is actually from the ginger family, and steam distilled from the seeds after they've undergone a long drying process (over 3 months!) to get the best levels of chemical constituents possible. Although it can be sourced from many locations around the world, Guatemala is widely known to have the best growing conditions to produce the most potent oil. When I first smelled cardamom oil, I can't say I was impressed. It has a sweet, spice-like aroma... like ethnic food, which isn't to say it's bad, just that it reminds me more of a good restaurant than a favorite essential oil. Something important to note about cardamom: It's generally gentler and safer for children than other oils. Because many digestive or respiratory oils, such as Eucalyptus or Peppermint , are often avoided with younger kids, it can be hard to find suitable solutions. But cardamom can actually be a great substitute for many digestive and respiratory needs. I would still dilute, partially because little bodies don't need big drops.

Primary Benefits Eases indigestion and maintains an optimal gastrointestinal balance Promotes clear breathing and respiratory health Calms stomach upset and uplifts mood Flavorful spice for cooking and baking Emotional Benefits Emotionally and spiritually, cardamom essential oil is often used for issues centering around anger or frustration. This could include blame, frustration, judging others, rage, outbursts, etc. It's said to help you step back from a situation to see it more clearly from a less attached perspective. It might also help you to make changes that require you to be honest with yourself and take responsibility for things you have either created or have the power to change. Complimentary Oils Cardamom essential oil blends well with: Bergamot , Cedarwood , Cinnamon , Clove , Orange , Rose , and Ylang Ylang essential oils. Depending on your uses for this oil, substitutes may include: Ginger , Eucalyptus , or Rosemary essential oils. How to Use Cardamom Essential Oil Traditionally, cardamom essential oil uses these application guidelines. Click the banner to understand what each symbol means and to learn how each is used safely and effectively: Adults Pregnancy Precautions of Cardamom Essential Oil Keep out of reach of children.

If you are pregnant, nursing, or under a doctor’s care, consult your physician. Avoid contact with eyes, inner ears, and sensitive areas. Popular Uses of Cardamom Essential Oil Use internally as part of a daily health regimen to support healthy gastrointestinal function. Diffuse or apply topically to promote clear breathing. Add to bread, smoothies, meats, and salads to enhance food flavor and aid digestion. Diffuse or inhale on boat or car rides. Diffuse several drops of cardamom essential oil throughout the room to help you take responsibility where needed. For emotional balance, Diffuse as desired, or massage over the energy centers of the body. Diffuse several drops of cardamom essential oil throughout the room to address anger. Inspiration for Using Cardamom Essential Oil Spiced Chai Latte diffuser blend: 3 drops Cardamom, 2 drops Cinnamon , 2 drops Clove , 1 drop Ginger Lavender Cardamom Bath Salts: Add 2 cups Himalayan pink salt, 6 drops Cardamom and 4 drops Lavender in a pint sized jar (glass not plastic, mason jars or recycled jars are our favorites) and shake. Conditioning Beard Oil:

Question: Which part of the cardamom plant is used as a spice?
Answer: Seed