We are continuing our blog series, Winter Spice and Everything Nice, with what is commonly known as The Queen of Spices, Cardamom.  I hope you will come along on this exploration of the world of spices with me!


Cardamom, The Queen of Spices

 

Cardamom is a well known spice that can be found in most grocery stores.  In the regions of India, where Cardamom is native, it is consider the "Queen of Spices," due to its medicinal and culinary virtues.  It is warming, pungent, and sweet with hints of citrus and ginger.  It is an important ingredient in tea, in India and coffee, in the middle east.  It is used in both savory meals and baked treats.  The seeds can be chewed as a sweet breath freshener after eating a garlic filled meal.

 

Quality

 

It is most often found in stores as a powder.  In specialty stores, you can find them as green/tan seed pods containing small seeds, with color ranging from light brown to grey to black, and the whole seeds without the pods, which tend to be dark grey in color.  

 

The seed pods, themselves, do not have much flavor, but they protect the seeds from losing their volatile flavor.  This is the best way to purchase cardamom, to retain the flavor.  Keep the seeds in the pods until you are ready to use them.  

 

Before adding them to food or tea, crush the pods, to expose the seeds and the flavorful volatile oils.  You can either add the pods to your pot but you will not want to eat them.  They are easy to remove from the cooking pot, once the meal is cooked. If you have a spice grinder, you can grind the seeds once they are removed from the pods.  If you buy cardamom powder, a darker spice powder is better.  If it is lighter, it has been ground with the pods which will dilute the flavor.

Growth and Harvest

 

Cardamom is in the Zingiberaceae family, along with ginger and turmeric.  There are two genus of plants in this family that are called Cardamom. Elattaria (native to India) and Amomum (native to China).  The Amomum genus can be found as dark brown seed pods or white seed pods, which hav been bleached.  For the sake of this article, I will be primarily referring to the green, “true” cardamom, Elattaria cardamomum.

 

Cardamom is native to South West India and Sri Lanka.  It is harvested starting in October and going into December.  It is still predominantly grown in India. Most of what is grown in India, is consumed in India. A majority of cardamom, exported for the world market, is grown in Guatemala.

 

In the regions of India that cardamom is native, it is called Elattari or Elaichi.  It is considered “the Queen of Spices.”  The king of spices is Black Pepper.  Cardamomum is the name by which the spice was known in classical times.  

 

Cardamom is a tall tropical perennial, that grows 5-10 feet tall.  It prefers to grow in partly shaded forests between 2,500-5,000 feet above sea level.

 

Cardamom is the third most expensive spice in the world, after saffron and vanilla.  This is due to its limited growing regions and its intensive harvest process.

 

Cardamom flowers April through May on long stems that trail along the forest floor.  The fruit ripens October through December.  The seed pods must be harvested before they completely ripen, or they will burst and scatter their seeds.  The seed pods ripen at different times, even when on the same plant.  This necessitates hand harvesting with a knowledgeable and keen eye, able to decipher which pods are at the perfect stage of ripeness.

 

The pods then have to be dried out of the sunlight in special drying sheds, traditionally heated with wood.  This maintains the green pod color.  When they are sun-dried, their pods lose the beautiful green tone.

 

Check out this one minute video of women hand harvesting cardamom pods.

 

watch the video here


For the full cardamom harvest and drying process, check out this short 3 minute video.  It starts in the beautiful misty mountain side cardamom plantation and ends in a drying and grading room.


watch the video here

 

History

 

Cardamom has been a spice and medicine in India, since humans first connected with it.  It was traditionally used to benefit digestion, ease piles, jaundice, and urinary complaints.

 

For centuries Arabs have added cardamom to coffee as an aphrodisiac and stimulant.  They have also enjoy it as a digestive spice.

 

Egyptians used cardamom for perfume and incense.  They chewed the seeds to keep their teeth white.

 

Romans traditionally used cardamom to settle stomachs during large feasts and festivities.

 

Eastern Europeans are known to add cardamom to their cooking to disguise the smell of garlic.

 

Cardamom essential oil is said to have been first distilled in 1544 by the Portuguese, upon their domination of the spice trade.

 

Constituents

 

Cardamom’s pungent nature arises from various aromatic oils that it contains.  Cardamom seed is 4% volatile oil.  This oil includes cineole, terpineol, limonene, sabinene, pinene, D-borneol, bornylacetate, d-camphor, nerolidol, and linalool.  

 

The volatile oil is 90% cineole, which is the highest content of any plant known.  This oil gives the plant a majority of its medicinal benefits.

 

Circulatory System

 

Cardamom is a warming stimulant spice that improves circulation, of both the blood and the energy, through the body.  It is one of the milder spice stimulants, which makes it nice for elders and children.

 

Iis a warming diaphoretic (makes you sweat), as it moves heat out to the periphery of the body.  It is opening and soothing to the flow of the energy (prana) of the body.

 

It also increases other bodily functions as it increases circulation.

 

Urinary System

 

Cardamom is a mild diuretic and kidney supportive herb.  It has been shown to be helpful for people with kidney stones and involuntary urination (enuresis).

 

Aphrodisiac

 

Cardamom has long been considered an aphrodisiac.  It contains at least two androgenic compounds. Cineole’s stimulant quality is thought to improve erectile function.

 

It has been seen to hold powers of lust and love.  Ground cardamom seeds can be warmed in wine to create a lust potion.  It can be added to sachet and incense to increase romantic feelings in the moment.

 

Digestive System

 

Cardamom, like all of the warming aromatic spices, aids in digestion.  Its aromatic nature makes cardamom a warming carminative, easing gas, colic, and bloating. To relieve gas and cramping, drink a cup of cardamom tea 30 minutes before meals.

 

It eases heartburn and indigestion.  To do this, it can be as simple as sprinkling some cardamom powder on toast and eating a small amount or taking a few drops to a dropper cardamom tincture.

 

It also increases appetite and saliva production, promoting overall healthy digestion and absorption of nutrients.  It is known to help reverse the loss of taste and can help stop vomiting, acid regurgitation, and belching. 

 

Cardamom can ease discomfort in the upper digestive tract (dyspepsia) and burning in the stomach (pyrosis).  It may have the ability to both relieve diarrhea and have a mild laxative action, depending on the situation.

 

Cardamom supports bile production and helps to digest fats. Borneol is a compound in cardamom, that is helpful in reducing gallstones.

Similarly to cinnamon and clove, cardamom can help modulate blood sugar levels and is helpful for people who have or are at risk of type II diabetes.
 

Digestive upset caused by stress, anxiety, and nervousness can be relieved with cardamom, especially in children. 

 

Respiratory System

 

Cardamom is an expectorant and anti-microbial that helps cough up excess mucous and fight lung infections.  It is helpful against asthma, emphysema, bronchitis, laryngitis, and pharyngitis.  

 

It is a smoking herb, that helps with nasal decongestion, cough relief, and easing sore throats.

 

Cardamom classically treats bad breath.  Cineole is a potent antiseptic that can kill microbes that cause bad breath odors.  The seeds can be chewed and added the to herbal teas and liqueurs.  I cardamom tincture may be taken as a breath freshener.

 

Immune Support

 

The volatile oils in cardamom are antimicrobial by nature.  They can fight a variety of microbes including bacteria and yeast.

 

Cardamom is helpful against laryngitis due to the expectorant properties of the cineole and its mucilage content.

 

Terpinen-4-ol is an anti-fungal compound found in cardamom.  It is the same compound found in tea tree oil but cardamom may have twice as much the concentration.  Tee tree is a popular remedy for use against fungal infections including vaginal yeast infection, toe nail fungus and athletes foot.  However, tea tree oil can be damaging to our skin and tissues.  Cardamom tincture, powder, or strong tea could be a better substitute. It can also be add it to yogurt and consumed or applied topically.

 

Nervous System and the Mind

 

Cardamom benefits the nervous system in many ways.  It is uplifting, refreshing, invigorating, clears confusion, and benefits the mind.

 

Cardamom stimulates the nervous system. It is the best source of the stimulant compound cineole, which is present in many herbs that are useful in reviving people who feel faint or have fainted. 

 

It is able to stimulate the mind and the emotional heart, bringing clarity and joy.

 

Tension headaches and pre-menstrual tension can be eased with cardamom, as well.

Preparations of Cardamom

 

Cardamom can be found as seed pods, whole seeds, or powder.  I prefer the seed pods for tea  or milk decoction and powder for cooking and baking. 


It tastes lovely when combined with hot chocolate, coffee, or tea.  It is also delicious in oatmeal with stewed fruit.  This would be a beneficial breakfast for someone who is challenged with blood sugar issues.

 

Cardamom seed pods can be crushed and added to a pot of water in a rang of 1 teaspoon to 1 tablespoon per cup of water.  The water can then be simmered, covered, for 20 minutes.  Then removed from the heat, it can be steeped for another 10 minutes, strained, and enjoyed hot or cold.  It can be added to other seeds, dried berries, and roots to make tasty simmered teas (decoctions).

The powder can be made into a honey paste (electuary) and enjoyed by the spoonful, added to hot drinks, rolled into pastilles, or spread on toast.

 

I hope this Queen of Spices, find it’s way into your kitchen and your tea cup to increase circulation, improve digestion, ease nervous tension, and bring clarity and joy to your day.

Thanks for coming on this learning spice adventure with me!!  


Until next time, may you be joyful and healthful!

Brighid

Here is a fun cardamom-infused love potion recipe to enjoy!

Cardamom Rose Love Potion

Ingredients:

 

1 bottle of Pinot Noir (substitute water or milk or coconut milk for A/F)

4 Tablespoons of Cardamom crushed seed pods and seeds

1 Cinnamon Stick

1 Orange, washed and sliced with skin (leave out if using milk)

6 tablespoons of dried rose petals

Honey, to taste (about 1/8 cup)

 

Directions:

 

1. In a sauce pot, combine the cardamom, cinnamon, orange and wine.

 

2.  Simmer the wine and contents on a low heat for 45 minutes, mostly covered.  Stir occasionally.

 

3.  Remove from heat and stir in the honey and rose petals.

 

4.  Fully cover the pot and steep for 20 minutes.

 

5.  Drink warm, garnished with a slice of orange and a cinnamon stick.  A decadent chocolate truffle and candle light are nice compliments.  Enjoy with a loved one .