Cardamom, a spice used by the Indians in their cooking, is very aromactic and has a rich spicy and warm property. The spice is actually derived from the seeds of two genera of Cardamom plants-Elettaria (green) and Amomum (black). They are part of the Zingiberaceae family, similar to Ginger. Besides being used in cooking, Cardamon has many health and medicinal benefits and hence were used in Ayurvedic and traditional Chinese medicines.

Origins and types of Cardamom

Cardamon originated from India, Pakistan, Bangladesh, Bhutan, Indonesia and Nepal.  As mentioned earlier, there are two genera of Cardamom :-

Elettaria cardamomum Green or true cardamom- white when its bleached
Amomum subulatum black cardamon
green cardamom

Benefits of Cardamom

Carminative, stomachicHelps/relieves digestives issue and improves appetite
Rich in minerials like potassium, calcium, sulfur, magnesium, iron and manganese. rich in riboflavin, niacin, and vitamin C and has small amount of fibreThe manganese content in cardamom is especially high. Manganese aids in bone health. One table spoon of cardamom gives you almost your one day recommended requirement of manganese.
Anti-bacterial, anti-inflammatory and anti-septicGood for bad breath, teeth and gum infection
Antioxidant, anti-cancerFights free radical. Contains phytochemicals which aids in fighting cancer cells.
DiureticGood for kidney health.
ExpectorantHelps with cough and is an excellent antimucus stimulant and hence can be used to strengthen lung

How to consume Cardamom

As mentioned in the beginning of the post, it is commonly used in cooking. The Indians use it commonly in masala and curry. This spice can simply be added to marinate grills before grilling, added to beverage and bakes.

Here I like to share a lung tonic recipe which works to strengthen lung and at the same time taste great!


  1. One hard winter pear
  2. Brown sugar or raw honey
  3. 1/2 to 1 tsp of cardamom power


  1. De-core the pear
  2. stuff brown sugar or raw honey in the middle
  3. Sprinkle with the powder
  4. Water Bath at 180 degrees till tender




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