Suppression
Cardamon
Category: Food
Type
Voluntary
Introduction and description
Cardamom (or cardamon) 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 is 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.
Medicinal uses
Cardamon is used in a number of traditional medicine systems - traditional Chinese medicine and Ayurvedic medicine in India, Pakistan, Japan, Korea and Vietnam. It is being extensively researched because of its potential healing properties when eaten.
Individual seeds are sometimes covered in a sweet coating and chewed and used as a breath freshener - "cardamom to neutralize the toughest breath odors" and green cardamom is generally used in South Asia to treat infections in teeth and gums and to prevent and treat throat troubles, indicating it has antibacterial action and possible antiviral action.
The spice contains a number of interesting substances medicinally - α-terpineol 45%, myrcene 27%, limonene 8%, menthone 6%, β-phellandrene 3%, 1,8-cineol 2%, sabinene 2% and heptane 2%. (Phytochemistry, 26, 207, 1987) Other sources report 1,8-cineol (20 to 50%), α-terpenylacetate (30%), sabinene, limonene (2 to 14%) and borneol.
Nutrients
The table below shows some of the mineral and vitamin content of cardamon. Like many spices, it has a high potassium content.
Source: US National Nutrient Database for Standard Reference
Release 26 Software v.1.3.1 Nutrient values and weights are for edible portion
Nutrient |
Unit |
|
---|---|---|
Proximates |
||
Water |
g |
8.28 |
Energy |
kcal |
311 |
Protein |
g |
10.76 |
Total lipid (fat) |
g |
6.70 |
Carbohydrate, by difference |
g |
68.47 |
Fiber, total dietary |
g |
28.0 |
Minerals |
||
Calcium, Ca |
mg |
383 |
Iron, Fe |
mg |
13.97 |
Magnesium, Mg |
mg |
229 |
Phosphorus, P |
mg |
178 |
Potassium, K |
mg |
1119 |
Sodium, Na |
mg |
18 |
Zinc, Zn |
mg |
7.47 |
Vitamins |
||
Vitamin C, total ascorbic acid |
mg |
21.0 |
Thiamin |
mg |
0.198 |
Riboflavin |
mg |
0.182 |
Niacin |
mg |
1.102 |
Vitamin B-6 |
mg |
0.230 |
Vitamin B-12 |
µg |
0.00 |
Vitamin A, RAE |
µg |
0 |
Vitamin A, IU |
IU |
0 |
Vitamin D (D2 + D3) |
µg |
0.0 |
Vitamin D |
IU |
0 |
Lipids |
||
Fatty acids, total saturated |
g |
0.680 |
Fatty acids, total monounsaturated |
g |
0.870 |
Fatty acids, total polyunsaturated |
g |
0.430 |
Cholesterol |
mg |
0 |
Method
Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smokey, though not bitter, aroma. Little is needed to impart flavour. It is best stored in pod form because once the seeds are exposed or ground, they quickly lose their flavor.
Sweet - Cardamon is used in sweet dishes, for example, baking in Nordic countries, such as in the Finnish sweet bread pulla or in the Scandinavian bread Julekake. In the Middle East, green cardamom is used as a spice for sweet dishes. In South Asia, green cardamom is often used in traditional sweets.
Drinks - It is also used in drinks. It is an ingredient in Far East masala chai (spiced tea), as well as a traditional flavouring in coffee and tea in the Middle East. Cardamom pods are ground together with coffee beans to produce a powdered mixture of the two, which is boiled with water to make coffee. It has been known to be used for gin making and in tisanes
Savoury - Cardamon is a common ingredient in many savoury dishes and is a staple spice in Indian cooking. Black cardamom is sometimes used in garam masala for curries. It is occasionally used as a garnish in basmati rice and other dishes.
One of my favourite fresh chutneys is made using chopped dates, chopped spring onion, ground cardamon and tamarind paste.
How it works
see observationsRelated observations
Healing observations
- Dr Duke's list of plants containing acetylcholine 013007
- Dr Duke's list of Plants with Antibronchitic Activity 018357
- Dr Duke's list of Plants with Antihelicobacter activity 018402
- Dr Duke's list of Plants with Antipolyneuritic activity 022051
- Dr Duke's list of Plants with Antirhinitic Activity 019885
- Dr Duke's list of Plants with Antisinusitic Activity 019886
- Dr Duke's list of Plants with Antistaphylococcic Activity of high potency 018275
- Dr Duke's list of Plants with Myorelaxant Activity 019681
- Dr Duke's list of Plants with Trichomonicide activity of high chemical potency 018066
- Heartburn, ulcers and plants 006253
- Herbal teas and asthma 007249
- Hippocras 027875