Cardamom is an aromatic spice native to the evergreen rainforests of southern Indian Kerala state and is only grown in some tropical countries. It belongs to the family ‘Zingiberaceae’ which consists of two genera, ‘Elettaria’ and ‘Amomum’; related to ginger. Commonly used for its culinary enhancements to both sweet and savoury foods as well as for its medicinal properties.
Cardamom contains certain essential volatile oils that have antioxidant properties, disease preventing and health promoting qualities. Some key actions include, antiseptic, antispasmodic, carminative, digestive, diuretic, expectorant, stimulant, stomachic and is used as a tonic. Rich in certain source minerals including, potassium, calcium, magnesium, iron and manganese. As well as containing some vital vitamins, riboflavin, niacin, and vitamin C.
Cardamom is widely used for its digestive aid in counteracting digestive problems like, nausea, acidity, bloating, flatulence, heartburn, loss of appetite and constipation. It helps to detoxify the body and aid in the elimination process through the kidneys. The locals of India chew cardamom as a way to treat bad breath (halitosis); also used to treat mouth ulcers and other oral related problems.
It helps to treat the common cold and flu, is a cancer preventative, lowers blood pressure, blood clots, helps fight pathogens, anti-inflammatory, depression, hiccups and other involuntary spasms such as, muscle spasms and intestinal spasms and lastly it is known to be an aphrodisiac.