0 Cardomom Facts

Cardomom Facts

Zinziberaceae
Cardamom
(Elettaria cardamomum), or Elaichi as it is called in India or Sha Ren
in China, has a history as old as the human race. This aromatic herb is a
native of southeast India.

It is mentioned in ancient Vedic texts written over 5,000 years ago, and later by Dioscorides in the 5th century BC.

Cardamom
grew in the gardens of the King of Babylon in 720 BC. In China during
the Tang Dynasty it is said that members of the court chewed the pods
when they were granted an audience by the Emperor to ensure that their
breath stayed fragrant. It was probably imported into Europe around 1200
AD.  

Enclosed in the green fruit pods are tiny, brown aromatic
seeds wrapped in a thin, transparent cover. These seeds are warming with
a slightly spicy pungent taste. The seed is what is used for medicinal
as well as culinary purposes. Cardamom is the third most expensive spice
in the world, as each seed must be handpicked.

Cardamom is most commonly used as a spice in curries and chai teas, but it contains substantial medicinal  qualities  as well.

In both Ayurvedic and Traditional Chinese Medicine (TCM), it is highly regarded for its warming and moving qualities.

As
a carminative it helps with a variety of gastro-intestinal issues, like
abdominal fullness, nausea, flatulence, diarrhea and vomiting.

It also aids in digestion.

Cardamom is helpful with issues of anorexia, asthma, and bronchitis.

It
also helps counteract the effects of mucus forming foods such as dairy
products and to detoxify from caffeine-rich coffee by increasing the
secretion and discharge of urine. In fact, the Turkish are fond of
adding cardamom to their coffee.

The essential oil of cardamom
seed is used for its uplifting and invigorating properties and cardamom
oil is also used in perfumes and as a stimulant. Cardamom was a favored
ingredient in love potions.

The aphrodisiac properties of cardamom are extolled in the book, Arabian Nights.