In cooking: Cardamom is mainly used in baking, gingerbread and spicy cookies. It divinely flavor a good salad of fresh fruit or melon. Use sparingly because its taste is powerful and very fragrant. Flavor minced meat in Norway and pastries in Sweden. Cooks around the world combine cardamom with cloves and cinnamon. In India, cardamom gives its distinctive garam masala and chai tea flavor.

History: Cardamom has been known and used in India since very ancient times; the oldest records date from the Vedic period, around the xxxth century BC. Used in Asian cuisine, especially Indian cuisine (as an ingredient in curry dishes), Arabic cuisine and Scandinavian cuisine.

Biology: Cardamom (Elettaria cardamomum) is from the Zingiberaceae family (like turmeric and ginger). The fruit is a three-celled green capsule containing dark brown seeds which are aromatic. 

Medicinal: Cardamom has detoxifying properties; in particular, it has the effect of limiting the exciting properties of caffeine by activating an enzyme that accelerates its elimination.

It is used in Ayurvedic medicine (kidney-spleen-stomach); Tonic, expectorant, carminative, stomach, diaphoretic and aperitif.

It is a great aid in digestion by reducing bloating and relieving heartburn.

• Help with digestion
• Carminative
• Antiseptic
• Source of calcium and magnesium
• Source of vitamin B2 and B6
• Diuretic
• Anti-inflammatory
• Analgesics and antispasmodic
• H-Pylori
• Fight against bad breath.

Precautions: The consumption of cardamom is not recommended in high doses at more than 5g / day, without medical advice, to people: Pregnant or breastfeeding or suffering from cardiac disorders (in particular from myocarditis), suffering from serious hepatic disorders or gallstones.