Cardamom - The aromatic herb
Cardamom is a spice whose nativity is rooted to the Indian subcontinent. Before World War I, the Indian Cardamom was introduced to cultivation in Guatemala by the German coffee planter Oscar Majus Kloeffer. Although India sustained its world leadership in cardamom production until the twentieth century, today, Guatemala is the world’s largest producer of cardamom.
Cardamom primarily comes in two types, green and black. One could identify them by the color, shape, and size of the pods. Cardamom is an aromatic spice that goes well with all types of condiments, drinks and culinary. It is used widely for garnishing and flavoring confectioneries, sweet dishes and to flavor coffee and tea. One may sense the presence of cardamom with its slightly sweet yet intense, refreshing fragrance.
Cardamom as a herb finds equal relevance in many traditional medicines for its distinctive medical properties. It is an effective anti-oxidant used in Ayurveda to treat skin disorders, digestive disorders, respiratory tract infections and difficulties related to urinary retention, dysuria, piles, and hemorrhoids. There are some Ayurvedic oils for topical application prepared with Cardamom to treat allergic dermatitis and other skin disorders.
Cardamom not only flavors foods and beverages but also improves digestion and treats abdominal bloating. So chewing a pod or two of cardamom can give the double benefit of effectively fighting bad breath and digesting food better.
In the treatment of respiratory disorders, Cardamom actively balances Kapha. In Ayurveda, it is an active ingredient used in preparations administered for the treatment of Asthma and Tuberculosis. Cardamom also has a positive effect in correcting blood pressure, Anemia, and Diabetes. Nevertheless, excess consumption of cardamom is said to have an unfavorable effect on fertility. So, considerate use of cardamom well within limits would confer all the wellness it can offer.