Cardamom Pods

Native to the Indian subcontinent, green cardamom pods (also called green cardamom) is thought to have evolved in the Western Ghats of southern India. It is also present in Bhutan and Nepal, which are nearby.

Other tropical regions besides Guatemala and Tanzania cultivate cardamom commercially. Most of the world’s cardamom supply comes from Guatemala, namely the Alta Verapaz region, a significant producer and exporter of spice. Tanzania is also a major cardamom producer, with most of the crop coming from the southern highlands.

Cardamom pods are also grown in Sri Lanka, Thailand, Malaysia, and Vietnam, among other places. The growing conditions and harvesting methods employed in a region can significantly impact the cardamom crop’s quality and flavour.

Cardamom pod is considered safe for most individuals when used sparingly as a spice or flavour in cuisine. People have turned to this traditional medicine for help with digestion and other issues for generations.

Cardamom has several health benefits, but those with specific health issues should be careful about taking significant amounts of it. This is because True Cardamom includes components that may stimulate the formation of bile, a digestive fluid that aids in the breakdown of fats. Some persons suffering from gallstones or bile duct obstruction experience excruciating agony when their bile production rates spike.

Green cardamom should be avoided in large quantities by those who suffer from gallstones or bile duct obstruction. Those with these conditions may still be allowed to use moderate amounts of the spice as a culinary ingredient, but they should talk to their doctor about the safest dose.

Organic cardamom pods are low in calories and a good fibre, iron, and manganese source. A teaspoon of ground cardamom (2 grams) contains approximately 6 calories, 1 gram of fibre, 0.1 gram of protein, and small amounts of other vitamins and minerals.

A glass jar with a tight-fitting cover is ideal for storing True Cardamom since it keeps out air and moisture. The loss of the spice’s flavour and scent can be prevented by doing this. Light can hasten the spice’s decay, so storing it in a dark place is best.

whole Cardamom pods and black cardamom pods should be kept in a cold, dark place, out of the reach of heat and light. Flavour and scent can be diminished if the spice is heated above its flash point, as the essential oils are evaporated during that process. The ideal temperature for long-term storage is around 60 degrees Fahrenheit (15 degrees Celsius), so a cold pantry or cupboard is an excellent choice.

Breakfast

• Cardamom pods can be added to oatmeal, yoghourt, smoothies, and baked goods such as muffins and pancakes.

Lunch

• Cardamom pods can be used as a spice rub for meats, added to salad dressings, and used to flavour soups and stews.

Dinner

• Cardamom pods can flavour rice dishes, curries, and roasted vegetables.

• Elettaria cardamom, known as Cardamom, has been used for millennia in Ayurveda and TCM.

• Cardamom is commonly used for stomach disorders in traditional medicine. Some people find relief from indigestion, gas, and nausea after eating cardamom. An increase in bile synthesis and the secretion of these enzymes from the liver are thought to be responsible for their beneficial effects on digestion. Cardamom is also carminative, meaning it can aid with bloating and gas.

• Researchers have discovered that cardamom includes components with antioxidant and anti-inflammatory actions, including terpenes, flavonoids, and phenolic acids. Cancer, diabetes, and cardiovascular disease are all linked to oxidative stress and inflammation in the body, and these substances may assist in alleviating those conditions.

• Original Cardamom is a sustainable crop that is grown without the use of synthetic pesticides or fertilizers in many regions. Choosing sustainably grown cardamom can support small farmers and help protect biodiversity.