Cardamom is native to the evergreen rain forest of southern Indian Kerala state and grown in only a few tropical countries. The spice features three-sided pods with a thin, yet tough papery outer cover. Inside, tiny, deep-brown to black, aromatic seeds are arranged in vertical rows with each grain unsheathed again inside a very thin membrane. There are two types of cardamom pods: the green cardamom pod and the black cardamom pod. Generally, the plant can grow up to four meters in length.
Cardamom is a good source of potassium, calcium, and magnesium. It is also an excellent source of iron and manganese. In addition to that, it is rich in many vital vitamins, including riboflavin, niacin, vitamin-C that is essential for optimum health. It as well contains many essential volatile oils that include pinene, sabinene, myrcene, phellandrene, limonene, 1, 8-cineole, terpinene, p-cymene, terpinolene, linalool, linalyl acetate, terpinen-4-oil, a-terpineol, a-terpineol acetate, citronellol, nerol, geraniol, methyl eugenol, and trans-nerolidol.
Health Benefits/ Medical Use
Cardamom has antiseptic, antispasmodic, carminative, digestive, diuretic, expectorant, stimulant, stomachic and tonic properties. It also helps control heart rate and blood pressure. It is a good source of manganese which is a very powerful free-radical scavenger. It helps in red blood cell formation and cellular metabolism.
Cardamom is being used as flavoring agent in both soups, foods, and revitalizing drinks. Many sweet dishes in Asian countries use cardamom.