Cardamom (Elettaria Cardamomum)

Main Facts about Cardamom

Cardamom (Elettaria Cardamomum)
Cardamom (Elettaria Cardamomum)
A perennial plant with tall simple stems that grow out of a thick rhizome. It has small, white flowers with blue and yellow lips and dark green, lance-shaped leaves. Today it is primarily used as a culinary and aromatic herb.

Using Cardamom

Cardamom's seeds contain an essential oil rich in ingredients that make it a stimulant. Chewing on the seeds relieve flatulence and indigestion and helps with halitosis, bad breath. In a recent study of Cardamom's medicinal effect, it was demonstrated that it reduces blood pressure and improve antioxidant status in patients with stage 1 hypertension.


Pregnant and breastfeeding women need to apply caution while consuming Cardamom.

Cooking with Cardamom

The pods of the plant, which can be white, green, or black, are opened, and the tiny seeds inside are used whole or ground as needed. Cardamom is used as flavoring and cooking spice in different cuisines.

How to grow Cardamom

Cardamom is difficult to grow. This is the reason why it is one of the most expensive spices. It is native to the shady forests of India, Ceylon, and Malaysia and needs constant moisture and partial shade.
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