Cardamom refers to several plants of the similar genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India, Pakistan, Nepal, and Bhutan; they are recognised by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small black seeds. Guatemala, where the German coffee planter Oscar Majus Kloeffer introduced Indian cardamom before World War I, has become the biggest producer and exporter of cardamom in the world, followed by India. Some other countries, such as Sri Lanka, have also begun to cultivate it. Elettaria pods are light green, while Amomum pods are larger and dark brown.
It is the world's third-most expensive spice by weight, outstripped in market value only by saffron and vanilla.
Cardamom oil is sweet, spicy and almost balsamic in fragrance, is clear to pale yellow in color and slightly watery in viscosity.
Cardamom oil is particularly helpful for the digestive system. It works as a laxative and soothes colic, wind, dyspepsia and nausea - even nausea in pregnancy. It warms the stomach and helps with heartburn.
When feeling weak and mentally fatigued, cardamom oil can help with its refreshing and uplifting effect.
Cardamom oils' expectorant properties help clear coughs. It is a well-known remedy for impotence and low sexual response. Cardamom oil is most beneficial to the digestive system, but can also help with the treatment of coughs, and a general feeling of not feeling that well.
Cardamom blends well with
It blends well with rose, orange, bergamot, cinnamon, cloves, caraway and cedarwood. |