Cardamom Uses and Plant Monograph

Numerous former students have kindly associated me with cardamom because upon entering my classroom, they were greeted by the wafting aromas of cardamom and cinnamon decocting in my teas. I often include cardamom as an adjuvant and harmonizer in medicinal tea blends that support the respiratory, digestive, and hepatic systems, immune-modulating blends, masala chai, and mulled cider. I also incorporate cardamom into my digestive bitter blends, digestive chews and pastilles because it is a highly effective carminative, as well as a cholagogue. A culinary herb that lends itself beautifully to sweet and savory dishes, it has long been used to enhance digestion.

Cardamom improves the flavor and digestibility of rich, gamey meats such as lamb, mutton, and goat in Mediterranean-based dishes and curries. It is a lovely addition to chutney as well. I include cardamom in numerous savory dishes such as cardamom-mandarin-honey chicken, and chicken tikka masala. Cardamom tempers the heating qualities of garlic and pungent peppers in the delicious spicey Yemini condiment schug (visit www.christasinadinos.com for the recipe).

I incorporate cardamom into lavish aphrodisiac blends including kava-vanilla-rose elixir, chocolate-damiana cordial, and chocolate love truffles. I also include it in numerous decadent desserts such as poached pears, cardamom-pistachio ice-cream (kulfi), fruit crisps and cobblers, fruit and berry salads, rice pudding, shortbread cookies, various desert-breads, Turkish coffee, and to add complexity to craft cocktails. My absolute favorite desert dish is cardamom-rose-almond cake that originates from Persia; it is sometimes referred to as “Persian Love Cake.”

There are so many delicious ways to enjoy the gifts of cardamom! Now let’s dive more into the medicinal benefits of this tasty herb…

Preparing Cardamom as an Invigorating Tea

Cardamom seeds, a signature ingredient of masala chai, are decocted with cinnamon, clove, ginger, and peppercorn (Sichuan, black or white peppercorns). The blend is then steeped with black tea (Assam or English breakfast) and milk for a few minutes, strained, and sweetened with sugar or honey. The aromatic spices (“masala”) are harmoniously balanced with the cooling thermal quality of milk, black tea (“chai”), and sugar. There are numerous variations of masala chai that include star anise, nutmeg, fennel, or coriander. Although it is not traditional, a few drops of vanilla extract can be added to the tea.  Masala chai is an invigorating tea that kindles digestion, improves circulation, lifts the spirits, and fills the home with an inviting, uplifting aroma.

Prepare a caffeine-free, energy enhancing, and immune-tonifying masala by omitting black tea and decocting the masala blend with astragalus (Astragalus membranaceous), codonopsis (Codonopsis pilosula), and/or eleuthero (Eleutherococcus senticosis) roots. (Note: Avoid consuming those herbs during an acute illness or infection; or late in the afternoon if you are insomnia-prone.) An alternative option that reduces anxiety, alleviates pain and muscle tension, and has uplifting effects is to add kava root (Piper methysticum) to the masala decoction. (Note: consult a knowledgeable practitioner and/or avoid consuming kava with prescription antidepressant, hypnotic, analgesic, sedative, or psychopharmaceutic drugs.)

Cardamom for Digestive Support

Cardamom is a common ingredient in garam masala, an aromatic spice blend used extensively in curries. Deriving from Hindi, garam means “hot” and masala means “a blend or mixture of spices.” Garam masala includes a base of cumin, coriander, cardamom, and turmeric, with lesser quantities of cinnamon, clove, nutmeg, black or red pepper (chili), star anise, mace, and/or bay leaves. Combined with cinnamon, star anise, fennel, peppercorn (Sichuan or black pepper), and clove, cardamom can also be included in five-spice blends.

Cardamom is a delicious aromatic carminative and stomachic that increases the appetite, enhances digestion, and stimulates circulation throughout the digestive tract. It eases nausea, vomiting, morning sickness, and belching.^1,2 Cardamom also reduces digestive cramping, and aids in treating nonulcer dyspepsia, gas, bloating, flatulence, indigestion, diarrhea, colic, and digestive headaches.³ Cooking crushed or powdered cardamom seeds with legumes reduces gas and bloating. It also helps to counter mucus formation and bloating from poor assimilation of dairy products.⁴ The volatile oil is attributed to the antispasmodic properties.⁵ Cardamom counters the cooling effects of bitter tonics and prevents griping caused by anthraquinone-containing laxative herbs. It is a cholagogue that improves fat digestion and acts as a mild laxative. Chewing cardamom seeds freshens the breath.

A bitter digestive tonic can be prepared by combining extracts of artichoke leaf (Cynara) or gentian (Gentiana) with cardamom, turmeric (Curcuma), orange peel (Citrus sinensis), ginger (Zingiber), cinnamon (Cinnamomum), fennel seed (Feoniculum), and/or anise seed (Pimpinella). Consume ½ to 1 teaspoon, 15–30 minutes prior to consuming a meal, up to three times daily. Prepare a digestive chew by combining two parts of chopped, crystallized ginger with one part each of decorticated cardamom seed, orange peel (Citrus sinensis), fennel seed (Feoniculum), and anise seed (Pimpinella).

Cardamom as an Antimicrobial

The volatile oil in cardamom has antifungal, antibacterial, and antiviral effects. Cardamom also enhances expectoration, and aids in treating upper and lower respiratory tract infections, sore throats, coughs, and asthma with wheezing.⁶ Decoctions extract mucilage that coats and soothes the mucous membranes in the respiratory and digestive tracts. Topical applications such as a liniment or diluted essential oil also have antimicrobial actions.

Cardamom as a Warming Circulatory Stimulant

Cardamom is a carrier and a warming circulatory stimulant. It increases circulation from the core to the extremities, but is not typically overheating. Cardamom has a seductive aroma and is considered an aphrodisiac.⁷ It is a flavoring agent (adjuvant) added to cordials, aperitifs, digestifs, and medicines.

Historical Uses

Cardamom has a history of medicinal and culinary use in India, China, and the Mediterranean. It has been used as a carminative and stimulant for weak digestion, gas, bloating, and nausea. The seeds continue to be used to flavor East Indian masala chai tea, as well as coffee in Egypt and Turkey.^8,9 Cardamom was also used to treat urinary tract infections.¹⁰

Egyptians chewed on cardamom to freshen their breath. Cleopatra burned the crushed seeds as incense prior to visiting Marc Anthony.¹¹ Cardamom seeds were introduced to Europe by Alexander the Great’s returning soldiers. Ancient Greeks and Romans valued the herb as a spice, medicine, and perfume.¹²

Cardamom was added as an adjuvant to carminative, stomachic, and laxative preparations.^13,14 The “Compound Cardamom Spirit” was administered by Eclectic physicians as a digestive stimulant and flavoring agent. The essential oil continues to be added as a fragrance to soaps, detergents, creams, lotions, and perfumes.¹⁵

Constituents

Cardamom seed also contains minerals (manganese and iron), carbohydrates, fixed oil, and proteins.Cardamom seed contains a complex volatile oil with more than seventeen monoterpenes.^16,17,18,19 

What’s in a Name?

The genus Elettaria originates from the Hindi ilaychi and Punjabi ilaichi (“green cardamom”).¹ The common name cardamom and the epithet cardamomum derive from the Greek kardamon (“cress”) and amomon (“fragrant spice plant or an Indian spice”).²⁰

Botanically Speaking

Cardamom is a perennial plant native to southern India. It is cultivated in India’s tropical areas (Malabar Coast), as well as in Sri Lanka (Ceylon), Laos, Guatemala, and El Salvador.²¹

Cardamom is a clumping herbaceous perennial with branching underground rhizomes from which erect stems grow 2 to 4 meters tall.²² The dark green lanceolate leaves are glabrous above, and lighter colored and hairy underneath.²³ Cardamom has unusual zygomorphic flowers consisting of a large white labellum with magenta streaks and three green lobes, one fertile stamen on a short, flat filament, one style, and an inferior ovary made of three fused carpels.²⁴ They grow on loose racemes on erect or prostate flower stems.²⁵ The fruit is a small, highly fragrant, ellipsoid capsule containing up to 18 seeds.²⁶

 

Plant Preparations and Dosage Suggestions

• Tincture: Dry seeds [1:5, 60% alcohol]; consume 10–60 drops, up to three times daily. The crushed, decorticated seeds are preferred in extracts.
• Glycerite: Dry seeds [1:5, 40% alcohol, 30% water, 30% glycerin]; consume 10–60 drops, up to three times daily.
• Capsules: Powder the seeds and consume 1–2 capsules, one to three times daily. Fill “0” or “00” capsules with a binding agent such as marshmallow root or kudzu powder, then add one to two drops of cardamom essential oil into each capsule. Place the tops on the capsules, and store in a zip-lock bag or glass jar in the refrigerator or freezer. Consume 1–2 capsules, one to three times daily.
• Tea: Crush the seeds and prepare a decoction, cold infusion, or hot infusion; consume up to 8–12 ounces, one to three times daily. The decoction is recommended, as it is the most potent preparation of the tea.
• Honey and Syrups: Decoct the crushed seeds, strain, and sweeten with honey or simple syrup. Add 1–2 drops of the essential oil to one teaspoon to one tablespoon of honey or simple syrup.
• Topical Use: Apply the tea, diluted tincture, or dilute the essential oil (1–2%) as a wash.
• Culinary Use: Add cardamom to teas, beverages, aperitifs, digestifs, cordials, elixirs, whipped cream, baked goods, desserts, and digestive chews. Add cardamom to five spice or garam masalas, or cook with legumes to prevent flatulence.

 

 

Special Considerations

Avoid use of cardamom in cases of biliary obstruction and severe liver disorders. Cardamom is contraindicated for ulcers, excessive heat signs, and aggravated pitta.²⁷ Internal consumption of the essential oil is contraindicated during pregnancy and lactation.

 

Written by Christa Sinadinos

Christa Sinadinos has more than 25 years of expertise as a clinician, teacher, gardener, and medicine maker. She is the author of The Essential Guide to Western Botanical Medicine. Christa is the founder and director of the Northwest School for Botanical Studies in Fieldbrook, California, where she has trained hundreds of students who are the new generation of herbalists. She lectures at herbal conferences and schools throughout the U.S. and publishes articles about botanical medicine. Visit her website here.