[Elettaria cardamomum; Zingiberaceae (Ginger) Family]

Ø  Cardamom:

Cardamom traditional used for Anorexia, appetite loss, asthma, bloating, bronchitis, catarrh, celiac disease, colds, colic, congestion, cough, cramps, depression, diarrhea, digestive mal-absorption, dysentery, emphysema, enuresis, erectile dysfunction, fainting, fatigue, fever, flatulence, halitosis, headache, heartburn, indigestion, kidney stones, laryngitis, lung congestion, mental alertness, morning sickness, overactive bladder, poor circulation, premature ejaculation, restless fetal activity, spermatorrhea, stomachache, vomiting, weak chi

·        Warning:

∞      Botanical name: Elettaria cardamomum; Zingiberaceae (Ginger) Family

—Physiological Character— Antiseptic, antispasmodic, aphrodisiac, astringent, carminative, diaphoretic, digestive, expectorant, kidney yang tonic, mucolytic, sialagogue, stimulant, stomachic, tonic

 —Description— The large perennial herb. Yielding Cardamom seeds is known in its own country as ‘Elattari' or ‘Ilachi,' while ‘Cardamomum' was the name by which some Indian spice was known in classical times.

It has a large, fleshy rhizome, and the alternate, lanceolate leaves are blades from 1 to 2 1/2 feet long, smooth and dark green above, pale, glaucous green and finely silky beneath. The flowering stems spread horizontally near the ground, from a few inches to 2 feet long, and bear small, loose racemes, the small flowers being usually yellowish, with a violet lip. The fruits are from 2/5 to 4/5 of an inch long, ovoid or oblong, bluntly triangular in section, shortly beaked at the apex, pale yellowish grey in colour, plump, and nearly smooth. They are three-celled, and contain in each cell two rows of small seeds of a dark, reddish-brown colour. These should be kept in their pericarps and only separated when required for use. Though only the seeds are official, the retention of the pericarp is an obstacle to adulteration, while it contains some oil and forms a good surface for grinding the seeds. The value is estimated by the plumpness and heaviness of the fruits and the soundness and ripeness of the seeds. Unripe seeds are paler and less plump. The unbroken fruits are gathered before they are quite ripe, as the seeds of fruits which have partially opened are less aromatic, and such fruits are less valued. The seeds have a powerful, aromatic odour, and an agreeable, pungent, aromatic taste, but the pericarps are odourless and tasteless.

There is some confusion as to the different kinds, both botanically and commercially, different writers distinguishing them in varied ways.

—Cultivation— Cardamom is a perennial, native to Asia, growing six to ten feet tall.  The leaves are dark green and shaped like a lance, with silky, paler undersides.  Small yellow flowers spread along the ground above the rhizome.  The seed capsules are irregular in shape and grayish brown in color.  Each capsule contains four to eight seeds.

Cardamom prefers a hot, humid environment and may require a green-house enclosure if being cultivated outside the tropics.  If you're interested in growing cardamom, consult a good gardening reference guide.

—Family—

— Synonyms— Amomum Cardamomum; Alpinia Cardamomum; Matonia Cardamomum; Cardamomum minus; Amomum repens; Cardamomi Semina; Cardamom Seeds; Malabar Cardamums; Ebil; Kakelah seghar; Capalaga; Gujatatti elachi; Ilachi; Ailum.

—Parts Used— The dried ripe seed

—Constituents— Volatile oils (borneol, camphor, carvone, cineole, eucalyptol, limonene, linalool, terpinine, sabinene), caprylic acid

The seeds contain volatile oil, fixed oil, salt of potassium, a coloring principle, starch, nitrogenous mucilage, ligneous fiber, an acrid resin, and ash. The volatile oil contains terpenes, terpineol and cineol. Good ‘shorts' yield about 4-6 per cent. It is colorless when fresh, but becomes thicker, more yellow, and less aromatic. It is very soluble in alcohol and readily soluble in four volumes of 70 per cent. Alcohol, forming a clear solution.

Its specific gravity is 0.924 to 0.927 at 25 degrees C. (77 degrees F.). It is not used medicinally, but solely for pharmaceutical purposes, being employed as a flavoring in the compound spirit and compound elixir of Cardamums, and in other elixirs and mixtures. It is largely adulterated, owing to the high price of the seeds and the small percentage of volatile oil found in them.

—Medicinal Action and Uses— Cardamom is used in Asian medicine to strengthen the bones and sinews. It reduces stomach acidity and strengthens the heart and lungs and is said to stimulate the mind and impart joy and clarity.  Topically, cardamom can be enjoyed as an aphrodisiac bath herb.

—Dosages—15 to 30 grains of the powdered seeds. Of tincture, 1/2 to 1 fluid drachm. Of compound tincture, B.P., 1/2 to 1 fluid drachm. Fluid extract, 5 to 30 drops.

—Nutrient Source— Both forms of cardamom are used as flavorings in both food and drink, as cooking spices and as a medicine. Elettaria cardamomum (the usual type of cardamom) is used as a spice, a masticatory, and in medicine; it is also smoked sometimes; it is used as a food plant by the larve of the moth Endoclita hosei. Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Black cardamom has a distinctly more astringent aroma, though not bitter, with a coolness similar to mint, though with a different aroma. It is a common ingredient in Indian cooking, and is often used in baking in Nordic countries, such as in the Finnish sweet-bread pulla. It is one of the most expensive spices by weight, and little is needed to impart the flavor.

—Flavor— Cardamom seed is one of the classic herbs of chai spice blends.  It has a pleasant pungent slightly bitter but sweet flavor, reminiscent of that of eucalyptus and pine, and can improve the flavor of bitter herbs.  It also is a great breath freshener.  In Arabic cultures, serving a guest a cardamom brew, often mixed with coffee, is a sign of hospitality.  Cardamom's energy is warming and drying.

—Contraindications— Cardamom is considered very safe, though it should be avoided in cases of ulcers.

—Side Effects or Negative Effects—

—Deterrent— No known at this time (12/2/2008).

  —References— “The Healing Herbs – The Ultimate Guide to the Curative Power of Nature's Medicines” by – Michael Castleman;  Copyright 1991;  ISBN: 0-87857-934-6;  Page:  72 – 74

  —References— “Nutritional Herbology” A Reference Guide to Herbs By – Mark Pedersen ISBN: 1-885653-07-7 Copyright 2008

  —References— “Healing Herbal Teas” A Complete Guide to Making Delicious, Healthful Beverages.  By – Brigitte Mars, A.H.G. ISBN – 13: 978-59120-110-6 and ISBN – 10: 1-59120-110-1 Copyright 2006

  —References—  “Herbal Medicine” The Natural Way to Get Well and Stay Well; By Dian Dincin Buchman, Ph.D ISBN – 0-517-147647-x; Copyright 1996

  —References— 

Ø  Recipe: In order to release their full flavor profile, it's best to grind cardamom seeds before use.  However, the seeds' volatile oils evaporate easily once exposed to the air.  For this reason, it is best to buy whole seeds and grind them as needed.

Ø  Recipe: Cardamom is best stored in pod form, because once the seeds are exposed or ground, they quickly lose their flavor. However, high-quality ground cardamom is often more readily (and cheaply) available, and is an acceptable substitute. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1½ teaspoons of ground cardamom. In the Middle East, green cardamom powder is used as a spice for sweet dishes as well as traditional flavoring in coffee and tea. It is also used in some extent in savory dishes. In Arabic, cardamom is called al-Hayl. In Persian, it is called hel. In some Middle Eastern countries, coffee and cardamom are often ground in a wooden mortar and cooked together in a mihbaz, an oven using wood or gas, to produce a mixture that are as much as forty percent cardamom.

∞      Definition –

Cardamom Dried Seeds

Generated on June 25, 2007 Updated on December 2, 2008

Cardamom Plant