Cardamom (Elettaria cardamomum)

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Other names for cardamom

green cardamom
true cardamom
Black cardamom
Cambodium Cardamom
cardamom

Synopsis of cardamom

Cardamom (Elettaria cardamomum), known as the “Queen of Spices,” is a tropical perennial herb native to India and Sri Lanka, belonging to the Zingiberaceae (ginger) family. Its small, green pods contain aromatic seeds with a sweet, spicy, and slightly citrusy flavor, and have been used for centuries in both culinary traditions and herbal medicine. Cardamom is prized for its digestive, carminative, anti-inflammatory, and respiratory-supportive properties.

Key active constituents include:

  • Volatile oils like cineole, terpinene, limonene, and borneol – contribute to antimicrobial, expectorant, and digestive-stimulant actions
  • Flavonoids and polyphenols – offer antioxidant and anti-inflammatory benefits
  • Mucilage and tannins – provide soothing and astringent effects in the GI and respiratory tract

Cardamom is used to:

  • Soothe indigestion, gas, bloating, and nausea
  • Stimulate appetite and gastric secretions
  • Act as a natural breath freshener and oral antimicrobial
  • Ease cough, bronchial congestion, and asthma symptoms
  • Support detoxification and metabolic balance
  • Serve as a mild mood elevator and adaptogen, reducing stress-induced tension

It is consumed as whole pods, ground powder, or essential oil, and included in digestive teas, Ayurvedic formulas, chai blends, and aromatic tonics.

Historical Use:

Cardamom has a long and rich history in Ayurvedic and Unani medicine, where it is known as Ela and used to treat a wide range of issues, from digestive weakness and bad breath to respiratory disorders and fatigue. It is classified as tridoshic, balancing vata, pitta, and kapha, and is often used with ginger, clove, cinnamon, or licorice.

In Ancient Egypt, cardamom was chewed for oral health and digestion, while Greek and Roman physicians used it in perfumes, tonics, and as a digestive aid after feasts. In Traditional Chinese Medicine, it was used to move qi, warm the stomach, and treat cold-induced digestive stagnation.

Today, cardamom is valued both in the culinary world and in modern herbalism for its ability to calm the gut, open the lungs, and gently uplift the mind, making it a favored herb in stress-relief, respiratory, and digestive formulations.

Cardamom is used for these health conditions

Abdominal Pain (Traditional)
Acid Indigestion (Traditional)
Allergies (respiratory) (Traditional)
Anxiety (Traditional)
Appetite (deficient) (Traditional)
Asthma (Traditional)
Belching (Traditional)
Bronchitis (Traditional)
Circulation (poor) (Traditional)
Colds (decongestant) (Traditional)
Colds (general) (Traditional)
Congestion (Traditional)
Congestion (bronchial) (Traditional)
Congestion (lungs) (Traditional)
Congestion (sinus) (Traditional)
Constipation (adults) (Traditional)
Dyspepsia (Traditional)
Fatigue (Traditional)
Fever (Traditional)
Gas and Bloating (Traditional)
Gastritis (Traditional)
Headache (general) (Traditional)
Headache (sinus) (Traditional)
Indigestion (Traditional)
Infection (Traditional)
Inflammation (Scientific)
Laryngitis (Traditional)
Nausea and Vomiting (Traditional)
Neuralgia and Neuritis (Traditional)
Pain (general remedies for) (Traditional)
Rhinitis (Traditional)
Sinus Infection (Traditional)
Sore Throat (Traditional)
Stress (Traditional)
Ulcers (Traditional)
Urinary Tract Infections (Traditional)
Worry (Traditional)

cardamom is used to support these body systems

Blood (Traditional)
Brain (Traditional)
Digestive System (Traditional)
Gastrointestinal Tract (Traditional)
Gums (Traditional)
Heart (Traditional)
Immune System (Traditional)
Intestinal System (Traditional)
Liver (Traditional)
Lungs (Traditional)
Mucus Membranes (Traditional)
Parasympathetic Nervous System (Traditional)
Respiratory System (Traditional)
Stomach (Traditional)
Sympathetic Nervous System (Traditional)
Taste (Traditional)
Urinary System (Traditional)